Pumpkin Spice Muffins with Toasted Coconut


Pumpkin Spice Muffins with Toasted Coconut

Sarah Kaminski
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast
Servings 6


  • 2 c almond flour
  • 1 c gluten free rolled oats
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground clove
  • ½ ground ginger
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 3 eggs
  • 1 14.5oz pumpkin puree
  • 3 Tbsp coconut oil plus more for greasing pan
  • ¼ c REAL maple syrup
  • 1 tsp pure vanilla extract
  • OPTONAL but highly recommended: 1/4 - 1/2 c unsweetened coconut shreds for topping

For Serving:

  • 6 c fruit of choice


  • Preheat oven to 350*
  • Mix dry ingredients in a large bowl. Add wet ingredients. Stir well.
  • Grease muffin tin lightly with coconut oil or use cup liners. Use a 1/4 c size measuring cup to scoop batter into each compartment. Sprinkle each with coconut if desired.
  • Bake for 30 minutes, or until a toothpick comes out clean.
  • Serve muffins with fresh fruit for a perfectly well rounded and satisfying breakfast!
Tried this recipe?Let us know how it was!
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
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  1. Ashara64235
    October 26, 2020

    3 stars
    Pros: Moist, easy to make, smells amazing.
    Cons: Rather bland.
    Spread apple jelly, apple butter, or butter with brown sugar on top for a burst of flavor.

    1. October 27, 2020

      Amazing suggestions!!!

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