Pumpkin Muffins

Pumpkin Muffins

I’ve been trying to come up with some breakfast alternatives, other than eggs and some sort of meat. I was doing some internet surfing and found this recipe for coconut flour pumpkin muffins. Sounded simple enough and I had everything it called for on hand. These made a great go-to breakfast that’s quick, healthy and filling.

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Just a few things about Coconut flour and all its glory:

Organic Coconut Flour

  • Coconut flour is a gluten free “flour” that is essentially dried coconut in powdered form.
  • It is low in carbohydrates and very high in fiber. (Double SCORE!)
  • Coconut flour does have a coconut scent and will impart a coconut flavor to baked goods, especially baked goods that don’t include any other strongly flavored ingredients, such as spices or cocoa powder.
  • Unlike some gluten free flours, coconut flour is not easy to substitute into regular recipes that don’t already use it. This is because it absorbs a tremendous amount of liquid, so you will find that a 1:1 substitution for flour will be far too dry. Most coconut flour recipes recommend using at least an equivalent amount of liquid to the amount of coconut flour.
  • Coconut flour recipes also typically use far more eggs than similar standard recipes.

Some pictures of us getting into the pumpkin spirit!

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And in case you were wondering if the muffins were any good…

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Grain-Free Coconut Flour Pumpkin Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Makes 12 muffins

These muffins are perfect for a healthy fall pumpkin breakfast as they are gluten and refined sugar free.

Ingredients

  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon allspice OR 1 ½ tsp. of pumpkin spice
  • pinch of salt
  • 4 eggs, at room temperature
  • 2/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil, melted
  • 6 tablespoons maple syrup
  • 1/4 cup chopped pecans or walnuts, Optional

Directions

  1. Preheat the oven to 350 F. Grease or line a muffin pan.
  2. In a medium bowl whisk together coconut flour, baking powder and soda and spices. In a large bowl whisk together remaining (wet) ingredients expect for the pecans until smooth and combined.
  3. Add the flour mix to the wet mixture and stir until all lumps are gone.
  4. Divide batter into 12 muffin cavities and top each with chopped nuts. Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean.

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2 thoughts on “Pumpkin Muffins

  1. Tanoi says:

    Good info to know on the use of coconut flour. This morning I was making a pumpkin protein bar to use as an alternative for typical breakfast choices. I substituted the oat flour for coconut flour and after baking it the result was extremely dry and crumbly. I was actually going to email you this week to ask for your advise. Now I know!
    Thanks so much!
    Tanoi

    • Little Red Bird Kitchen says:

      Yes, coconut flour is tricky. Any time I work with a new flour, I always research to find out if they can be interchanged (1:1). Especially with flours that are GF. They can be quite finicky.
      I hope you give this one a try. I liked them very much but will add some chocolate chips next time. I love chocolate.

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