I tested this recipe many different ways to make sure the texture and flavor were just right. What began as an attempt to create coconut flour scones evolved into these little paperless Pumpkin Spice Muffin Mounds — dense, tender, and full of autumn spice. They’re paleo, grain-free, gluten-free, and nut-free, making them a great option for many dietary preferences.
At first I tried to make coconut flour scones, but the dough didn’t want to behave the way I expected. Almond flour would likely have helped, but I wanted to keep this recipe nut-free, so I focused on coconut flour and adjusted the technique until the dough came together into a form that bakes up crisp at the edges and soft inside. The result reminded me of my Ginger Spice Muffin Tops, but these are a bit more substantial — perfect for a hearty snack or a cozy breakfast with a mug of tea or coffee.
When the final batch came out of the oven and I tasted one warm from the tray, I knew I had a keeper. These mounds are nicely spiced with pumpkin pie spice and have a pleasant coconut undertone. Top them with a spoonful of whipped coconut cream or a smear of butter if you’re not dairy-free. They travel well and make a satisfying, portable breakfast or mid-day treat.
This month I’m sharing several pumpkin-forward recipes — from cookies and breakfasts to savory dishes — so if you love fall baking, stay tuned. And if you don’t have pumpkin pie spice on hand, I include a simple mix in the notes so you can make your own blend in seconds.
Pumpkin pie spice is the backbone of these mounds — warm cinnamon, ginger, nutmeg, and allspice bring out the best in the pumpkin puree and pair well with the coconut flour base. Make a small jar of the spice mix to keep in the pantry for the season; it’s handy for muffins, lattes, pancakes, and more.
Now, on to the mounds — these bake up with a slightly crisp exterior and tender, scone-like interior. They’re easy to shape by hand or scoop with a measuring cup, and they don’t require paper liners or a muffin tin.
- 3 eggs
- 1/3 cup pumpkin puree
- 1/4 cup honey
- 1/2 teaspoon pure vanilla extract
- 1/2 cup coconut flour
- 1 tablespoon pumpkin spice
- 1/4 teaspoon baking soda
- Pinch sea salt
- 2 tablespoons coconut oil, cut into small pieces and chilled briefly
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In the bowl of a stand mixer (or in a bowl with a hand mixer), combine the eggs, pumpkin puree, honey, and vanilla. Beat until smooth and well combined.
- Add the coconut flour, pumpkin spice, baking soda, and salt. Mix until the dry ingredients are fully incorporated and the batter thickens.
- Drop the chilled pieces of coconut oil into the mixer and continue to blend until evenly distributed. The dough should come together and be easy to scoop and shape; it will be thicker than typical muffin batter.
- Using a 1/4 cup measure, scoop portions of dough, press the tops gently with your hands to form a mound, then transfer each mound to the prepared baking sheet. Leave some space between mounds for even browning.
- Repeat until all the dough is portioned on the baking sheet.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out mostly clean. Edges should be set and slightly crisp.
- Remove from the oven and let the mounds cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. They are delicious warm but also hold their texture once cooled.
Pumpkin Spice: If you don’t have a premade pumpkin pie spice, make your own by combining 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice. Use the full amount called for in the recipe.
Eggs: Coconut flour absorbs a lot of moisture, which is why this recipe uses three whole eggs. Eggs provide structure and moisture; while you might substitute egg whites in some recipes, I haven’t tested a full replacement here and do not recommend using chia or flax “eggs” as a direct swap for structure in coconut flour-based recipes.
Equipment: A stand mixer makes mixing easy, but you can use a hand mixer, food processor, or simply mix by hand. The dough is forgiving and easy to work with.
Serving ideas: Serve warm with whipped coconut cream, a drizzle of maple syrup, or a smear of your favorite spread. These are also lovely alongside yogurt or a hot drink for a cozy autumn breakfast.
Storage and reheating: Store cooled mounds in an airtight container in the refrigerator. Reheat gently in a warm oven or microwave for a few seconds to revive the texture before serving.
Variations: For a touch of texture, fold in a small handful of dried fruit or seeds if desired; keep in mind this will change the nut-free profile only if you add nuts. You can also experiment with different sweeteners to suit your taste.
View nutrition information on the original recipe page if desired (search for “Pumpkin Muffin Mounds” on the recipe site to find detailed nutrition data).
I used farm-fresh eggs for this batch—look at those lovely speckles. Fresh eggs add great color and richness, but the recipe works with any standard large eggs.
As shown above, the dough forms into smooth balls easily and is pleasant to handle. The chilled coconut oil helps create little pockets of richness as the mounds bake.
These turned out so good I had trouble stopping myself from snacking on them all afternoon. If you love pumpkin and warming spices, these mounds are a simple, satisfying way to celebrate the season. Are you enjoying pumpkin treats this fall? Any favorite recipes you make each year?