Grain Free Pumpkin Date Muffin

Grain-Free Pumpkin Date Muffins

Grain-Free Pumpkin Date Muffins are the perfect snack or healthy breakfast muffin. They freeze well, making them perfect for lunch boxes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 muffins


  • 1/3 cup Grass-Fed butter can use coconut oil, melted and cooled
  • 1 cup coconut sugar
  • 2 large cage-free eggs
  • 1 cup pumpkin puree
  • 1/4 cup full-fat coconut milk
  • 2 cups blanched almond flour
  • 1/4 cup unsweetened coconut
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cocoa powder
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp sea salt
  • 1/2 cup chopped nuts walnuts, almonds or pecans
  • 1 cup pitted and chopped dates


  1. Preheat oven to 325 degrees F.  
  2. In a large bowl, cream butter and coconut sugar for a minute or so and then add eggs, pumpkin and coconut milk.  Blend well.  
  3. In a separate bowl mix all dry ingredients, except nuts, with a whisk until well incorporated.  Add dry mixture to wet mixture and stir with a large spoon until well combined. Stir in nuts and dates. Batter will be pretty thick.
  4. Spoon into paper lined muffin tins and bake for 30 minutes.  Check muffins at 25 minutes and continue baking until a toothpick inserted into the center of a muffin comes out clean.