Pumpkin Walnut Muffins

Pumpkin Walnut MuffinsThese muffins make a spectacular treat for anyone who eats a gluten-free or low-carbohydrate diet. I hope you enjoy them as much as we do!


  • 1/4 c coconut flour
  • 1/2 t baking powder
  • 1/2 T pumpkin pie spice
  • 1/4 t sea salt
  • 3 eggs
  • 3 T butter or coconut oil, melted
  • 1/3 c canned pumpkin (NOT pumpkin pie mix)
  • 1/2 t vanilla extract
  • 12 drop EZ-Sweetz or sweetener equivalent to 1/4 c sugar
  • 1/4 c finely chopped walnuts (optional)


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Sift together first four ingredients.  Set aside.
  3. In a medium bowl, combine eggs, pumpkin, sweetener, and vanilla.  Whisk in melted butter.
  4. Stir dry ingredients into wet mixture.  It’ll thicken as you add the coconut flour mixture.  Then fold in the nuts.
  5. Divide batter into six prepared muffin cups and bake in the preheated oven for 15-17 minutes.  Cool slightly before removing from pan.


I make this recipe in my George Foreman grill using the muffin pan.  My muffins are done in 16 minutes at 375.

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3 Responses to Pumpkin Walnut Muffins

  1. simonesmom says:

    Where do you buy coconut flour? I don’t think I’ve ever seen it before. Is it pricey? I’m loving your coconut oil tips. I already use it to add calories to my FTT daughter’s diet, but I haven’t used it much in my own cooking. (FYI– this is Melody)

    • The coconut flour that I have now (Bob’s Red Mill Organic Coconut Flour) came from Amazon. A dear friend sent it to me thinking that I’d experiment with it, and that’s just what I did! When I need to buy more though, I’ll likely buy from vitacost.com. I LOVE that place, and their prices are better (on the stuff they sell.)

  2. Pingback: Yesterday’s Menu (10/02/11) | The Claiming Liberty Blog

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