Super Simple Coconut Flour Pumpkin Muffins
Monday I asked on Facebook if you wanted Coconut Flour Pumpkin Muffins or Pumpkin Mousse recipe today. It was a close call, but muffins just barely won. So here they are, in all their moist, lightly spiced, festive glory!
Although I occasionally love making complex, intricate creations in the kitchen, I usually crave simple and satisfying recipes. When creating recipes, I often challenge myself to dirty as few bowls and utensils as possible!
You’ll only need one bowl, one spatula, and a few measuring cups for these muffins… that means you can whip them up at a moments notice without leaving behind a train wreck in the kitchen. Can you say perfect Thanksgiving or Christmas breakfast?
Personalize!
Feel free to use squash puree, mashed banana or probably even applesauce in place of the pumpkin. In the same way, you can change up the spices, add vanilla extract or use maple syrup instead of honey (if you aren’t on SCD or GAPS). Take advantage of what is in your fridge or pantry to personalize these coconut flour muffins.
These muffins boast a moist, light texture… avoiding the dry and crumbly demise of many coconut flour baked goods:
Coconut Flour Pumpkin Muffins
Ingredients
- 1/2 cup coconut flour
- 4 eggs, at room temperature
- 1/4 cup softened butter, real lard or coconut oil
- 6 Tbs. pumpkin purée (or squash or carrot purée)
- 2 Tbs. raw honey
- 1/2 tsp. cinnamon
- 1/8 tsp. freshly grated nutmeg
- 1 tsp. apple cider vinegar
- 1/4 tsp. baking soda
Instructions
- Preheat the oven to 350 degrees and line 10 muffin cups with liners.
- Stir together the coconut flour and eggs until a smooth paste forms. Stir in the butter/lard, then the pumpkin pureé and honey. Then mix in the spices, cider vinegar and baking soda.
- Divide between prepared muffin pan. Bake for about 25-30 minutes, until golden and the top springs back when lightly pressed.
http://empoweredsustenance.com/coconut-flour-pumpkin-muffins/
Coconut Flour Pumpkin Muffins
Ingredients
- 1/2 cup coconut flour
- 4 eggs, at room temperature
- 1/4 cup softened butter, real lard or coconut oil
- 6 Tbs. pumpkin purée (or squash or carrot purée)
- 2 Tbs. raw honey
- 1/2 tsp. cinnamon
- 1/8 tsp. freshly grated nutmeg
- 1 tsp. apple cider vinegar
- 1/4 tsp. baking soda
Instructions
- Preheat the oven to 350 degrees and line 10 muffin cups with liners.
- Stir together the coconut flour and eggs until a smooth paste forms. Stir in the butter/lard, then the pumpkin pureé and honey. Then mix in the spices, cider vinegar and baking soda.
- Divide between prepared muffin pan. Bake for about 25-30 minutes, until golden and the top springs back when lightly pressed.
Eat well and heal!™
shared at: Allergy Free Wednesday, Party Wave Wednesday, Real Food Wednesday, Fat Tuesday
Hi Lauren,
You’ve been so inspiring and although I cooked really well before…I’m finding ways to cook even better with the GAPS/LowvOxalate eating lifestyle…much because of you!
A lovely holiday to you,
-Kathie
Thank you for your kind words, Kathie! I’m so glad my recipes are helpful!
MmmmMMmmm coconut flour muffins!!! I think coconut flour is the best!
Agreed
These were super for Thanksgiving! Thanks so much for the recipe. We didn’t have any vinegar, and they were still perfect!
So glad you enjoyed! And thank you for sharing how it worked without the vinegar–that is good to know!
These just came out of the oven and they are great! I gave a warm one to my two year old and she was done with it and asking for another before I’d even finished putting the butter on mine. Toddler-approved.
I really appreciate one-bowl recipes– thanks very much for this one!
You are very welcome, and I’m glad you hear you and your daughter enjoys these!
I¡¦ve recently started a site, the info you offer on this web site has helped me tremendously. Thanks for all of your time & work.
I would love to make these today. However, my son has an egg allergy. Can these be made with flax eggs?
Sorry, no because they are 100% coconut flour.
You can use chia seed as a replacement for eggs! Look it up online
No, chia eggs won’t work in this recipe. Sorry!
How about duck eggs vs. chicken eggs? My friends son can’t eat chicken eggs but can eat duck eggs….
I just made them and replaced the eggs with chia seed because my son is egg allergic, as well. You can taste the chia a bit since its replacing a lot of egg, but it’s a nice option that our whole family can enjoy. I don’t know if they would stay together, but these would be really good with shredded zucchini or carrot, too.
Wow! I’m so excited to hear that these semi-worked with chia eggs! I don’t use chia seeds, but a lot of my readers ask if they can substitute chia for eggs in my coconut flour recipes. This is good to know, so thanks for sharing.
Not sure what went wrong. Mine came out extra dry. I used Tropical Traditions coconut flour and followed the recipe. The coconut flour and eggs were a like a stiff dough, not a smooth paste. When I got to the end of the recipe, the batter still looked too dry so I added 1/4 C applesauce. They were still dry and dense after baking. Help! Suggestions?
That is very odd indeed. Are you at a very high altitude? Also, were the eggs at room temperature? The addition of the extra applesauce would weight the muffins down, so that would certainly make them dense. I would suggest trying it without changing anything. The egg/coconut flour mixture does look thick–that is normal.
@Barbara, that was my experience with just about every coconut flour recipe I tried until I started spooning the flour into the measuring cup instead of scooping. It wasn’t like I was packing it into the measuring cup before, but even a little bit too much coconut flour seems to go a long way. Just thought I’d share in case that’s your issue too!
@ Nancy, thanks for the tip. I did indeed scoop the coconut flour, so I will try spooning it into the cup instead. Thanks again
OK I will try it without changing anything. Thanks
These looks so wonderful and simple! I’m like you, I like to minimize dishes because I hate doing them
These made thanksgiving so great, thank you!!!!!!!
I’m making my second batch right now! Love them! Thank you.
What if I can’t get raw honey? And is honey the best option (or maple syrup or molasses?). I’m new to baking…
Are these a snack or a breakfast? What is your typical eating pattern (breakfast ? lunh, dinner, snacks, et…would love to know what you eat. Thnaks for lovely website. Will they keep well for a few day sin a container? In fridge?
Hi Lauren,
Those look delicious! But I have a question for you: I know you went through the GAPS diet and had to eat some pretty gross foods (at least they’re gross to me), so can you give me any tips for eating and drinking things that make me gag? Thanks a ton!
Charity
You should slowly get used to the tastes, increasing over time, until you are used to drinking broth or soup made with homemade broth every day. My son had that issue and his broth, after I make it, I put 2 qts broth, 1 qt water, 4 cups shredded carrots, 2 tbsp cinnamon, 3 tbsp ghee, boil for an hour, then strain out carrots (can eat separate). He likes that broth and we are increasing the amount he has. If you are gagging you may have oral sensory issues. There are some exercises you can do before eating to help with that, google.
Hi Lauren,
Those look delicious! But I have a question for you: I know you went through the GAPS diet and had to eat some pretty gross foods (at least they’re gross to me), so can you give me any tips for eating and drinking things that make me gag? Thanks a ton!
Charity
These turned out fantastic! Used maple syrup instead of honey.
can i sub Almond Flour???
No, there isn’t a straightforward substitute for the coconut flour.
I actually used butternut squash instead of pumpkin, maple syrup instead of honey, and a little more baking soda/ACV. They turned out so good that my SAD eating family RAVED about them! My kid even brought some to school to share with friends. Her friends also raved about them not knowing the actual ingredients. I want to thank you for what you do as your sharing of your recipes have helped me to stay on the GAPS/SCD diet to help heal my gut. Sharing IS caring and you care a lot!
I’m so glad you and your family enjoyed these! I’ve made these muffins with butternut squash instead of the pumpkin and I love it, too.
Hi Lauren. These look amazing! Do you know if one can substitute coconut flour for say tapioca flour or oat flour? We’re also trying to eliminate gluten products and I really appreciate any yummy recipes like this! Thanks!
Hi Charlissa! Unfortunately, there isn’t really a substitute for coconut flour. Sorry! Good luck on your journey to gluten free
Just made these tasty muffins! They taste delish and the nutmeg was a great addition. I used the Vitamix (which I normally use for coconut flour muffins to prevent clumps). Not a good idea because the batter is thicker than the average recipe. Next time I’ll go for the suggested one bowl.
I just made these and they are coming out of the oven looking just as I put them in…they did not rise at all and they look very dry as did the batter when I was finished mixing everything. Seems to have so many good reviews I just dont know where I went wrong.
I used coconut oil and carrots
What brand of Coconut Flour and Coconut Oil do you use?
I use this coconut flour: http://amzn.to/YMZjrN
As for coconut oil, I get it at Vitacost.com or Costco for a good price.
I am completely addicted to these muffins, I recommend them to everyone. Here are some tasty add-ins: slivered almonds, vanilla extract, and/or orange extract. The orange extract makes the pumpkin flavor sing!
My dough was also very dry, not crumbly, but very paste like. I added a bit more coconut oil (about 1 tblspn), and pumpkin (1/2 tblspn) to it to see if that would help, and it did loosen it up, but not by much. Baked they did not puff up at all (I wasn’t expecting much, but a little something). The only difference is I used a local organic honey, instead of raw honey, and there’s no mention on if the coconut oil should be in a solid or liquid state, mine was in a liquid. I haven’t had a chance to try one yet, they literally just came out of the oven, but they still smell delicious.
Just made these with some modifications and they turned out great! Added a very ripe banana, 1/2 c. shredded coconut flakes and 1/2 c. Enjoy Life chocolate chips. Omitted the spices and also used 1/2 can of pumpkin instead of the amount called for. These muffins were very moist and were done in 22 minutes. You can easily play around with this recipe and add whatever you have on hand. I’ll try making some morning glory muffins next time using this recipe base. Thanks for the recipe, Lauren….will look forward to trying some of your other recipes.
I seldom take the time to comment on blogs, but I have to tell you, these muffins are fabulous. They’re the first thing I made with coconut flour, and I’ve made them at least once a week since. Moist, filling and not too sweet, they might be the best muffins I’ve ever had. Thanks a bunch for this truly great recipe!