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.
Just a few things about Coconut flour and all its glory:
- 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.
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.
- 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
- Preheat the oven to 350 F. Grease or line a muffin pan.
- 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.
- Add the flour mix to the wet mixture and stir until all lumps are gone.
- 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.
2 thoughts on “Pumpkin Muffins”
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!
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.