Gluten-free pumpkin and coconut muffins
Adapted from this GF vegan version: http://www.greenkitchenstories.com/warm-pumpkin-coconut-muffins/
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 2 large eggs
- 1/2 cup butter room temperature
- 2 tablespoons honey
- 1 cup coconut milk
- 1/2 teaspoon freshly ground nutmeg
- orange zest
- 1/2 cup buckwheat flour
- 1/2 cup coconut flour
- 1/4 cup almond flour/meal
- 1/4 cup potato/tapioca starch blend
- 1/2 cup pumpkin puree (i use libby's from a can)
- 2 tablespoons orange juice fresh squeezed
- 1/2 cup raw pecans or walnuts coarsely chopped, for garnish
- 1/3 cup toasted coconut flakes for garnish
- Carbohydrate 24.9021844983395 g
- Cholesterol 132.074371025774 mg
- Fat 41.7210200731131 g
- Fiber 5.80878531369519 g
- Protein 6.84799743361088 g
- Saturated Fat 28.3634790088397 g
- Serving Size 1 1 Serving (126g)
- Sodium 201.989708703851 mg
- Sugar 19.0933991846443 g
- Trans Fat 3.38158546093653 g
- Calories 481 calories
Preheat the oven to 350 degrees. Line a 12-muffin pan with paper or silicone liners. Blend the dry ingredients and orange zest in a medium bowl. In another bowl, beat the butter and sugar together until creamy, then add the eggs and beat until blended. Add the rest of the dry ingredients, and beat until combined. Add the dry ingredients to the wet mixture and blend gently with a spatula. Divide the batter evenly among the muffin pan. Smooth tops with the back of a wet spoon, and garnish the tops with 2-3 nut halves and a few sprinkles of toasted coconut. Bake for about 22-25 minutes, or until golden on the outside and a toothpick inserted into the center of a muffin comes out clean.
