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+ servings

Grain-Free Pumpkin Muffins

If you love all things pumpkin, a simple muffin recipe, or are looking for a healthy breakfast to kick your day off with—this recipe is for you!
Prep Time10 mins
Active Time25 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Cuisine: Gluten Free, Grain Free, Nut Free, Vegetarian
Yield: 12 small muffins
Author: The Local Sprout


  • 1/3 cup cassava flour
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • big pinch sea salt
  • 3 large eggs
  • 1/4 cup maple syrup
  • 1/8 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/3 cup pumpkin puree
  • Unsweetened coconut chips optional


  • Preheat oven to 350°F. Lightly grease or line two muffin tins* and set aside.
  • In a medium sized bowl, whisk together the cassava flour, baking soda, cinnamon, nutmeg, and salt.
  • In another medium-sized bowl, combine the eggs, maple syrup, coconut oil, vanilla, lemon juice, and pumpkin puree. Whisk vigorously until batter is smooth.
  • Stir the dry ingredients into the wet ingredients and mix until well combined.
  • Fill each cavity of your muffin tin 3/4 full. Sprinkle with optional coconut chips. The muffins will rise slightly.
  • Bake 20-25 minutes or until the center of the muffins are firm but still soft. A toothpick inserted should come out mostly clean—if batter sticks a bit that is ok as the muffins will set up more after baking.
  • Let muffins cool for 10-15 minutes in muffin tins. Remove from pan and enjoy warm!
  • Leftovers will keep for up to 7 days refrigerated in airtight container.


*I used a smaller size muffin tin, but any size will work. If you are using a large muffin tin, you bake time may be slightly longer.
**This recipe is the perfect recipe for someone not wanting to make a big batch of muffins. If you are baking for a crowd, I suggest doubling the recipe.
Nutrition information is a rough estimate for 1/12th of the entire recipe without optional coconut chips


Serving: 1g | Sodium: 56mg | Sugar: 4.3g | Fiber: 0.6g | Cholesterol: 47mg | Calories: 67kcal | Saturated Fat: 2.4g | Fat: 3.6g | Protein: 1.7g | Carbohydrates: 7.3g