Baking pumpkin muffins with coconut flour is an opportunity for this grain free, gluten free, low carb flour to shine. I offer several muffin recipes using coconut flour, and the trick with all of them is to have enough moisture in the batter.
Coconut flour needs a lot of moisture in the batter and pumpkin has a lot of moisture to give. Between the liquid sweetener and the eggs, there is enough moisture to go around and make moist pumpkin muffins.
Getting the right balance of sweetness and moisture with coconut flour can be tricky as well. I find coconut flour more challenging to bake with than almond flour, but it doesn’t stop me because I love the protein and fiber it offers. I also prefer not to taste the coconut fiber in my baked treats, and I don’t want it too eggy either.