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Whole30 Pumpkin Muffins

These whole30 pumpkin muffins are SO easy and made in the blender. You'll never guess the secret ingredient that makes them sugar free!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Muffins
Calories 269kcal
Author Taylor Kiser


  • 1 Cup Deglet Noor Dates, Halved (156g)
  • 6 Tbsp Canned pumpkin puree
  • 2 Tbsp Coconut oil, melted
  • 1 Large egg
  • 1 Cup Almond flour * (100g)
  • 3 Tbsp Coconut flour, packed (33g)
  • 1/2 Tbsp Pumpkin pie spice
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • Chopped pecans, optional for topping


  • Heat your oven to 375 degrees F and rub a muffin pan with coconut oil.
  • Place the dates in a microwave-safe bowl and microwave for 30 seconds, until soft. Add them into a large food processor with the pumpkin, oil and egg, stopping to scrape the sides as needed. The dates won't totally break down and that's okay!
  • Add the rest of the ingredients and process until blended.
  • Spoon into 6 muffin cavities (I use an ice cream scoop for rounded tops) and cover with pecans, if desired. Bake for 5 mins. Then, reduce the heat to 350 degrees F and bake another 12-16 minutes until a toothpick inserted in the center comes out clean.
  • Let cool in the pan and then DEVOUR!


Calories: 269kcal | Carbohydrates: 30g | Protein: 6.3g | Fat: 15.2g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 35mg | Sodium: 421mg | Potassium: 156mg | Fiber: 5.8g | Sugar: 23g | Calcium: 9.8mg | Iron: 5.8mg