By Katie Mae Stanley, contributing writer
Pumpkin makes the world go round. Ever since the calendar turned to September everywhere you look, it has been pumpkin spice everything. I, for one, am 100% okay with that. (For more things I love about fall, check out this post!)
There are so many tasty dishes that revolve around pumpkin this time of year. It’s hard to pick just one that is my favourite. I like them all, the sweet and savoury alike, though I tend to gravitate to the sweet ones.
Just seeing the words “pumpkin spice”, makes my heart beat a bit faster, and brings a giddy smile to my face. I mean really, what’s not to love? Visions of scones, muffins, lattes, and frappes dance through my head. Oh, the possibilities…
For years I turned my nose up at pumpkin pie spice. I insisted that every single recipe I created needed to have its own individual spices added for optimal flavor.
Well, last year I caved and created my own pumpkin pie spice blend. I couldn’t be happier because one, it means that I can whip up delicious drinks like my pumpkin spice hot cocoa in no time flat, and two, I let go of my pride and decided to embrace seasoning blends. They really do make things easier.
Recently, along with my beverage addiction, I have been on a muffin kick. Muffins are tasty, portable, and all around awesome. When you add pumpkin spice, well, that’s just bliss. These pumpkin spice coconut flour muffins are perfection.
I’m not personally a 100% gluten-free gal, but I like to give my body a break now and then. Plus, I have many gluten-free friends, so it’s hard to resist coming up with recipes that we all will love and enjoy. Coconut flour is my quick, go-to flour for making muffins.
These pumpkin spice coconut flour muffins are a cinch to whip up and are very versatile when it comes to adding mix-ins. My personal favourites are chocolate chips and walnuts but dried cranberries and pecans are tasty as well.
Oh, and when you think about it, these pumpkin spice coconut flour muffins are practically a health food!
Coconut flour and eggs are both wonderful sources of protein, which makes these muffins a good option to add to your breakfast menu or to have as a snack.
Pumpkin is high is Vitamin-C and beta-carotene, both of which help boost the immune system. All of the spices you find in your typical pumpkin pie spice blend, cinnamon, ginger, nutmeg, allspice, and sometimes cloves, have amazing health benefits. They range from digestive health to managing blood sugar levels.
See what I mean? Health food.
Muffins are also wonderful to share. Sometimes I make these muffins in a regular size muffin tin, other times I make miniature muffins because they are fun. Kids get a kick out of bite-sized ones. As an added bonus, your littles may get excited that they can have more than one at a time.
If you are wanting a treat all to yourself, well then, Five-Minute Pumpkin Spice Mug Cake might do the trick. Yum, now I feel like going and making myself one…
Pumpkin Spice Coconut Flour Muffins
- 1/2 cup coconut flour
- 1/2 cup pumpkin or other squash puree
- 1/4 cup milk
- 1/4 cup sucanat or other unrefined sugar
- 1/4 cup butter or coconut oil melted
- 4 eggs whisked
- 2 TBS pumpkin pie spice
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp unrefined salt
- Mix-Ins up to one cup:
- Chocolate Chips
- Dried Cranberries
- Preheat the oven to 325 F.
- In a medium-sized mixing bowl, sift (or whisk) the coconut flour, sucanat, pumpkin pie spice, baking soda, and salt.
- Add the pumpkin puree, milk, eggs, butter, and vanilla extract. Mix until smooth.
- Stir in the mix-ins.
- Fill the muffins tins or liners, 2/3 of the way full.
- For mini-muffins, bake for 15-20 minutes. For regular muffins, bake for 25-30 minutes.
- Makes about 30 mini muffins, or 12 regular muffins.