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Grain free, Low-Carb, and Sugar Free, Coconut Flour Pumpkin Bread and Muffin Recipe

This healthy and delicious coconut flour pumpkin bread (and muffins) is going to be your next favorite breakfast or snack. The recipe includes only healthy ingredients, without containing any sugar, grains, and only a low amount of carbs.

However, if you like to include dairy in this recipe, add slices of cream cheese while pouring the batter in an 8×8 inch pan.

Pour half of it first, then the cream cheese slices, and then the other half. Here’s the recipe of this delicious and nutritious breakfast.

Pumpkin Bread and Muffins Recipe

Preparation time – 5 minutes
Cooking time – 20 minutes
Total time – 25 minutes
Serves – 4-6


  • 1 cup of pumpkin puree (check the ingredients to make sure it’s made only from pumpkin)
  • 5 eggs
  • ¼ cup coconut oil or softened butter
  • 1 teaspoon of baking soda
  • Half a cup of coconut flour
  • 1 to 2 tablespoons of cinnamon or pumpkin pie spice
  • 1 teaspoon of vanilla
  • ¼ cup of honey ( or several drops of stevia extract)


Mix all ingredients in a medium bowl, using an immersion blender or a strong whisk.

Mix until well incorporated and smooth. In case the batter is too thick, soften it by adding some coconut milk or water. However, make sure it doesn’t get runny at all.

A regular loaf pan won’t work well, so use an 8×8 inch baking dish, or muffin tins. Grease before pouring the somewhat thick batter. You can use ¼ cup measure for muffins, to make them even sized.

Bake the bread in a preheated oven to 400 degrees, for 20 to 25 minutes, and the muffins for around 13 to 18 minutes, also in a preheated oven to 400 degrees. Bake until your bread or muffins color lightly brown, and set in middle.

You can make a crumble topping, by mixing finely grind pecans or almonds in a coconut oil or butter. Enjoy this delicious breakfast that’s just perfect for the fall season!