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Coconut Flour Pumpkin Muffins Recipe

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This recipe for Coconut Flour Pumpkin Muffins is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 coconut oil, then the pumpkin pureé and maple syrup. Then mix in the spices, cider vinegar and baking soda.
Divide between prepared muffin pan. Bake for about 25 minutes, until golden and the top springs back when lightly pressed.
Number Of Servings:
Number Of Servings:
8 Muffins
Personal Notes:
Personal Notes:
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

 

 

 

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