Coconut Flour Pumpkin Muffins
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Cook time: 
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Serves: 8 muffins
  • ½ cup coconut flour (click here to get a free bag added to your Thrive cart)
  • 4 eggs, at room temperature
  • ¼ cup melted coconut oil or ghee
  • 6 Tbs. pumpkin purée (or squash or carrot purée)
  • 2 Tbs. pure maple syrup or honey
  • 1 tsp. cinnamon or pumpkin pie spice
  • 1 tsp. vanilla extract
  • 1 tsp. apple cider vinegar
  • ½ tsp. baking soda
  1. Preheat the oven to 350 degrees and line 8 muffin cups with liners. (I use these unbleached parchment paper baking cups.)
  2. Stir together the coconut flour and eggs until a smooth paste forms. Stir in the coconut oil, then the pumpkin pureé and maple syrup. Then mix in the spices, cider vinegar and baking soda.
  3. Divide between prepared muffin pan. Bake for about 25 minutes, until golden and the top springs back when lightly pressed.
Recipe by Empowered Sustenance at