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Delicious dairy and nut free Pumpkin Coconut Muffins. No refined sugar and freezer friendly.

Pumpkin and Coconut Muffins

  • Author: Bernadette
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 muffins 1x
  • Category: Baking


A delicious dairy and nut free muffin. To make this recipe you will need mashed roasted pumpkin. I normally roast pumpkin in bulk, mash the mix, separate in to one cup portions and freeze. 1/4 of a large pumpkin will be approximately 3 cups of mashed roasted pumpkin.


  • 1 packed cup of roasted mashed pumpkin
  • 1 cup of coconut cream 
  • 1/2 cup of coconut or olive oil
  • 1/4 cup of maple syrup
  • 1 tbsp vanilla bean paste
  • 2 eggs
  • 2 cups self raising flour
  • 1/3 cup desiccated coconut
  •  1/2 tsp cinnamon
  • Pepita seeds to top (optional)


  1. Preheat the oven to 180c and grease your muffin tin
  2. In a large bowl whisk the pumpkin and wet ingredients together. If using coconut oil ensure the ingredients are at room temperature.
  3. When the wet ingredients are mixed, slowly stir through the dry ingredients until just mixed together. Do not over mix.
  4. Spoon into your prepared muffin tin and top with pepita seeds if using
  5. Bake the muffins for around 15 minutes or until lightly golden on top and a skewer inserted into the centre of a muffin comes out clean.
  6. Cool in tin for 5 minutes before cooling further on a baking rack.