Easy Recipe: Grain-Free Pumpkin Muffins
I’m a notoriously bad baker. When I was probably around 12 years old, my best friend and I tried our darndest to bake treats and make candies, each attempt failing worse than the last. We made fudge recipe that ended up as chocolate sauce (not so bad) and meringues that were nothing more than liquid egg batter when we were done. Sigh. We were a couple of defeated 12 year olds, but we never gave up. Needless to say, we’re both pretty darned good cooks now, but baking isn’t either of our fortes. Well, I still don’t give up as I find that discovering new, grain-free alternatives to some of our old favorite treats can be rewarding and delicious, even if it does take me around 3-4 tries to get it right!
Here’s my latest attempt at baking, and I think it was pretty darned successful! These are definitely a lot more moist than my plain coconut flour muffins - which could probably use a bit of baking powder added to them (looks like I talk about how awful I am at baking on that post, too!). And, since I LOVE pumpkin so much, well, they’re sure to be a new favorite of mine. Now I need to take them out of the house before I eat the entire dozen!
Grain-Free Pumpkin Muffins
Yield: Approximately 12 servings.
Click here for estimated nutrition facts.
Ingredients
- 1/2 cup butter or coconut oil, melted (I prefer butter for flavor but if you can’t eat it, use coconut oil- I like Tropical Traditions Green Label)
- 6eggs, beaten
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
- 1/4 cup honey or maple syrup (I used 2 Tbsp of each this time to equal 1/4c total sweetener)
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1 & 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice/nutmeg
- pinch salt
Preparation
- Preheat your oven to 400 degrees F.
- Grease a standard muffin tray or use paper liners (paper is probably ideal).
- Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey/maple syrup.
- Measure dry ingredients (coconut flour, baking powder, cinnamon, cloves, allspice/nutmeg) into a sifter and slowly sift into the wet ingredients, whisking as you do so that you don’t have lumps in the batter.
- Divide the batter evenly into the muffin tins and bake for approximately 15-18 minutes or until slightly golden brown on top and a toothpick comes out clean.
Variations
- Add chopped walnuts and/or semi-sweet chocolate chips to the mixture before baking or place some on top.
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