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 coconut flour pumpkin 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?
Tweaking Coconut Flour Pumpkin Muffins
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 the recipe.
These coconut flour pumpkin muffins boast a moist, light texture… avoiding the dry and crumbly demise of many coconut flour baked goods.
- ½ cup coconut flour (I like this one)
- 4 eggs, at room temperature
- ¼ cup softened butter, real lard or coconut oil
- 6 Tbs. pumpkin purée (or squash or carrot purée)
- 2 Tbs. raw honey or pure maple syrup
- 1 tsp. cinnamon or pumpkin pie spice
- ¼ tsp. ground ginger
- 1 tsp. vanilla extract
- 1 tsp. apple cider vinegar
- ¼ tsp. baking soda
- Preheat the oven to 350 degrees and line 10 muffin cups with liners. (I use these unbleached parchment paper baking cups.)
- 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.