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5 from 1 vote

Pumpkin Muffins {coconut flour}

I use parchment muffins liners to make it easy to remove them from a muffin pan or muffin mold. You can also use silicon muffin pans.
Feel free to add raisins, chopped nuts, or frost them.
Servings: 8 muffins
Calories: 129kcal

Ingredients

  • 1/2 cup pumpkin purée, homemade or canned
  • 1/2 cup honey or maple syrup
  • 4 large eggs
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 6 tablespoons coconut flour (1/4 cup plus 2 tablespoons)
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (175°C, or gas mark 4).
  • Prepare a muffin pan with parchment liners.
  • Combine all the dry ingredients in a bowl and then blend in all the wet ingredients. I use a mixer because the coconut flour is a bit challenging to blend by hand.
  • Let the batter sit for 5 minutes to allow the coconut flour to absorb the moisture.
  • Fill the muffin liners about 2/3 with batter.
  • Bake for 35 minutes, or until a toothpick comes out clean and the top is browned.

Nutrition

Calories: 129kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 155mg | Potassium: 77mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2518IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg