• 1/2 cup coconut flour
  • 1 tbsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • ½ tsp. baking soda
  • ½ tsp. sea salt
  • ½ cup canned pureed pumpkin
  • 6 eggs, beaten
  • 3 tbsp. coconut oil, melted
  • 1/3 cup raw honey, melted
  • 1 tsp. vanilla extract
  • ½ cup nuts (walnuts, pecans or almonds), chopped
  • ¼ cup coconut palm sugar


  1. Preheat oven to 400 degrees F. Spray a mini muffin tin with coconut oil spray or use paper muffin cups.
  2. In a medium bowl, combine the coconut flour, spices, baking soda and salt.
  3. In another bowl, add pumpkin puree then add the eggs one at a time, mixing well after each addition. Add melted coconut, honey, vanilla, and nuts. Mix until well combined.
  4. Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared.
  5. Spoon into prepared muffin pan, filling each muffin ? full. Sprinkle the tops with chopped nuts.
  6. Bake for 18-20 minutes or until toothpick inserted in the centre comes out clean. Transfer out of muffin pan and cool on wire rack.