Pumpkin Muffins

  • Yield: 16 servings
  • Prep: 30 minutes

These melt-in-your-mouth muffins are grain and dairy free!


2cups almond meal
1/3cup coconut flour
1teaspoon baking soda
1tablespoon pumpkin pie spice
1/2teaspoon sea salt
1 1/2cups organic canned or freshly cooked pumpkin
6 eggs
1/4cup raw organic honey
1/4cup melted ghee or coconut oil
1cup raisins


  1. Preheat your oven to 350˚F.
  2. In a medium mixing bowl, add the almond meal, coconut flour, baking soda, pumpkin pie spice, and sea salt, and stir well.
  3. In a large mixing bowl, add the pumpkin, eggs, honey, and melted ghee or coconut oil, and mix with a hand-held beater until well blended.
  4. Pour the dry ingredients into the wet ingredients and continue to blend with the hand-held mixer until smooth.
  5. Fold in the raisins.
  6. Grease a muffin tin with more coconut oil or ghee.
  7. Use a ¼-cup measuring cup to fill each muffin space with the muffin mix and bake for 30–45 minutes or until a toothpick can be inserted into the middle of a muffin and it comes out clean.

Reprinted with permission from Everyday Paleo Family Cookbook: Real Food for Real Life by Sarah Fragoso. Victory Belt Publishing, 2012.