I have a hard time following recipes, as I always want to modify, substitute and ‘healthify’ when I can. This serves me well when I am cooking but when I am baking…not so much. Anyway, I followed this recipe from the Gluten Free HomeMaker’s Blog and these were delicious! They were so moist, soft and flavorful. I left out the pecans so they were school friendly but they would be a great addition.



  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp pumpkin pie spice
  • 3 eggs lightly beaten
  • 1 cup canned pumpkin puree
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup honey
  • 1/4 cup chopped pecans



  1. Preheat oven to 350° F and grease 10 muffin cups.
  2. In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, and pumpkin pie spice.
  3. Add the eggs, pumpkin, coconut oil, vanilla, and honey. Mix until combined.
  4. Spoon into 10 muffin cups and sprinkle the chopped pecans and additional pumpkin pie spice on top.
  5. Bake for 20 – 25 minutes until a toothpick comes out clean.
  6. Transfer to a wire rack to cool.