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5
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Pumpkin Spice Coconut Flour Muffins
These gluten free pumpkin spice coconut flour muffins are a cinch to whip up and are very versatile when it comes to adding mix-ins.
Prep Time
10
mins
Cook Time
30
mins
Total Time
40
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
99
kcal
Author:
Beth Ricci
Ingredients
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
Walnuts
Pecans
Dried Cranberries
Instructions
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.
Nutrition
Serving:
0
g
|
Calories:
99
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
64
mg
|
Sodium:
225
mg
|
Potassium:
42
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
610
IU
|
Vitamin C:
0.7
mg
|
Calcium:
23
mg
|
Iron:
0.6
mg