Healthy Harvest Pumpkin Bites

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Wet Ingredients

  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 4 eggs, at room temperature
  • 3/4 cup organic pumpkin puree 

Dry Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 tbsp. pumpkin pie spice
  • ¼ tsp. of salt

*Optional Topping Or Mix In

  • Cacao Nibs or your choice of nuts (muffins will no longer be Nut-Free if you use nuts).



  1. Pre-heat oven to 350 degrees
  2. In a large bowl, mix together the melted coconut oil and maple syrup. Mix in one egg at a time, making sure it’s fully incorporated before adding the Mix in the organic pumpkin puree.
  3. Slowly add in the dry ingredients. Once combines, you can mix in cacao nibs, seeds or nuts if desired, or you can just leave the batter
  4. Coat your muffin tin with coconut oil or coconut oil Fill muffin tins to the top with the batter. Top the muffins with extra toppings if desired.
  5. For mini muffins, bake for 13-15 minutes or until
  6. For regular sized muffins, bake for 22-25 minutes or until done
  7. Remove from oven and let
  8. They taste great right out of the oven, but they taste even better the next day (if you still have any leftover) Enjoy!



  1. You can add pumpkin seeds or sunflower seeds for added texture while still keeping the muffin Nut-Free.
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