Honey Pumpkin Pie Muffins {Nut Free}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grain-free, nut-free muffins with pumpkin and warm pie spices, made with coconut flour and eggs. A kid-friendly, naturally sweetened breakfast or snack following paleo principles.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup pumpkin puree (canned or homemade)
- 4 eggs
- 1/2 cup organic coconut milk (creamy*)
- 1 tsp pure vanilla extract
- 1/3 cup + 1 Tbsp raw honey
- 1/2 cup + 3 Tbsp coconut flour
- 1/4 cup tapioca flour (or arrowroot)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- generous pinch allspice
- pinch fine grain sea salt
- coconut oil for greasing muffin cups (or use muffin liners)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 115mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.