pumpkin coconut flour muffins
(1 RATING)
These were my first muffins made with coconut flour. They were so good, especially after not eating any bread for 3 months! I have experimented with several different flavors - banana spice, chocolate and cornbread. They are so quick to make and are great snacks.
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prep time
15 Min
cook time
20 Min
method
Bake
yield
6 serving(s)
Ingredients
- 3 large eggs
- 2 tablespoons butter or coconut oil, melted
- 1/4 cup pumpkin, canned or cooked
- 2 tablespoons honey
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon allspice, ground
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup coconut flour
- 1/4 teaspoon baking powder
- 1/2 cup chopped nuts, optional
How To Make pumpkin coconut flour muffins
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Step 1For best results have ingredients at room temperature before mixing. Blend together eggs, butter or oil, pumpkin, honey, cinnamon, allspice, salt, and vanilla. Sift coconut flour with baking powder or combine them in a fine sieve over the egg/pumpkin mixture, then press flour through the sieve with a rubber spatula. Whisk batter until there are no lumps. Add nuts if desired. Spoon batter into greased muffin cups. Bake at 400F for 18 minutes. Makes 6 muffins.
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Step 2High Altitude: Move middle oven rack up one level. Bake 2 to 3 minutes longer. May want to reduce oven temperature to 375F.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Muffins
Tag:
#Healthy
Keyword:
#gluten-free
Keyword:
#pumpkin
Keyword:
#coconut flour
Keyword:
#wheat-free
Diet:
Gluten-Free
Method:
Bake
Culture:
American
Ingredient:
Eggs
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