Coconut Flour Pumpkin Muffins

These muffins are perfect for a healthy fall pumpkin breakfast. Coconut flour and maple syrup complement the pumpkin flavor in these muffins.

Serves: 12

Serves: 12decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 400 F. Grease or line a muffin pan.
  2. In a medium bowl whisk together coconut flour, baking powder and soda and spices. In a large bowl whisk together remaining (wet) ingredients except for the pecans until smooth and combined.
  3. Add the flour mix to the wet mixture and stir until all lumps are gone.
  4. Divide batter into 12 muffin cavities and top each with chopped nuts. Bake for 23 - 25 minutes until a toothpick inserted in the center comes out clean.

Notes

Use the spatula to loosen the muffins, if they are stuck to the pan too much.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:25 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:125
    Fat:11 g
    Carbohydrates:8 g
    Protein:0 g
    Calculated per serving.

Used in this recipe

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RECIPE REVIEWS

  1. Aisling
    October 27, 2014

    Tried these this morning and they are very good! I added some dried cranberries. Definitely a keeper!

  2. Aisling
    October 27, 2014

    Tried this one this morning and really enjoyed it. I added some dried cranberries. This one is definitely a keeper!

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