Pumpkin Muffins (Grain Free)
by Unknown
It's autumn! I love everything this change in season means: cooler weather (thank goodness), changing leaves, fires in the fireplace, apple cider, cozy blankets, and all things pumpkin! I made some simple pumpkin muffins a few days ago and was really happy with how they turned out. Not my usual recipe, these were grain free (trying to use up some of the coconut flour I purchased a month ago for my sister's birthday cake). I do wish they were a bit more pumpkiny, so next time I would probably add more pumpkin. Even though these were "healthier" pumpkin muffins, the husband liked them and Becks loved them! They're pretty dense - although surprisingly moist, considering they have coconut flour which can dry things out when baking - and very filling because of all of the eggs in them. Recipe below!
Coconut Flour Pumpkin Muffins
Yield: 12 muffins
1/2 cup pumpkin puree
6 eggs
1/3 cup maple syrup
1 teaspoon vanilla
1/2 cup butter, melted then cooled to room temperature
1/2 cup coconut flour
1/2 teaspoon baking soda
1 (heaping) teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Pinch of salt
Preheat oven to 400 degrees. Grease or line 12 standard muffin cups. In a large bowl, combine the pumpkin puree, eggs, maple syrup and vanilla, whisk until well combined. In a separate bowl, sift together all dry ingredients. Add half the dry ingredients to the pumpkin mixture and mix until combined, then stir in the melted butter. Finish with the remaining dry ingredients, mixing until just combined. Fill muffin cups evenly (I used a 1/3 measuring cup and it worked perfectly). If you want to, you can top them with cinnamon sugar before baking. I just combined 1/4 cup sugar with 2 heaping tablespoons of cinnamon and lightly sprinkled it over the top. Bake 15-20 minutes, or until a toothpick comes out clean. Let cool in pan for at least 15 minutes before removing. They're best served warm!
Recipe adapted from The Well Fed Homestead
