Coconut Flour Pumpkin Muffins
Try this Coconut Flour Pumpkin Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/4 tsp. baking soda
- 1/4 tsp. ground ginger
- 1 tsp. vanilla extract
- 4 eggs, at room temperature
- 1 tsp. apple cider vinegar
- 1/2 cup coconut flour (i like this one)
- 1/4 cup softened butter real lard or coconut oil
- 6 tbs. pumpkin purã©e (or squash or carrot purã©e)
- 2 tbs. raw honey or pure maple syrup
- 1 tsp. cinnamon or pumpkin pie spice
- Carbohydrate 0.0805553038153427 g
- Cholesterol 24.6481512052249 mg
- Fat 9.30024909537576 g
- Fiber 0.0028125 g
- Protein 0.0997501791834471 g
- Saturated Fat 5.88943771446507 g
- Serving Size 1 1 muffin (12g)
- Sodium 66.1039500505365 mg
- Sugar 0.0777428038153427 g
- Trans Fat 0.651474176945427 g
- Calories 84 calories
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 butter/lard, then the pumpkin pureé and honey. Then mix in the spices, cider vinegar and baking soda.Divide between prepared muffin pan. Bake for about 25-30 minutes, until golden and the top springs back when lightly pressed.
