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.
10 minutes
25 minutes
Difficulty
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. | |
Serves: 12
Serves: 12
Ingredients
- 0.5 cup 0.5 cup 0.5 cup Coconut Flour
- 1 tsp 1 tsp 1 tsp Baking Powder
- 0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
- 1 tsp 1 tsp 1 tsp Cinnamon, ground
- 0.25 tsp 0.25 tsp 0.25 tsp Cloves, ground
- 0.25 tsp 0.25 tsp 0.25 tsp Allspice, ground
- 1 pinch 1 pinch 1 pinch Salt
- 4 whole 4 whole 4 whole Eggs
- 0.666 cup 0.666 cup 0.666 cup Pumpkin Puree
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 0.5 cup 0.5 cup 0.5 cup Coconut Oil, Organic, melted
- 6 Tbsp 6 Tbsp 6 Tbsp Maple Syrup, Pure
- 0.25 cup 0.25 cup 0.25 cup Pecans, chopped
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
- Preheat the oven to 400 F. Grease or line a muffin pan.
- 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.
- Add the flour mix to the wet mixture and stir until all lumps are gone.
- 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.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Tried these this morning and they are very good! I added some dried cranberries. Definitely a keeper!
Tried this one this morning and really enjoyed it. I added some dried cranberries. This one is definitely a keeper!