I’ve spent many years baking with wheat, rice, spelt, oat and other grain-based flours, and I can tell you it’s tough to make a baked treat that has the right texture and taste without using them. So, I was particularly excited to adapt a few recipes from Cooking with Coconut Flour
They did! In fact, these muffins surpassed our expectations greatly, and were fun to make with the help of a four-year old armed with a whisk. These GAPS/SCD-legal, vegetarian, and Paleo-friendly muffins also contain a modicum of nutrition for a treat, owing to the pumpkin and eggs included in them.
Coconut Flour Pumpkin Muffins
Yields 6
Ingredients
- 6 pasture-raised eggs, room temperature
- 4 Tbsp. coconut oil or butter, melted
- 1/2 cup mashed pumpkin or butternut squash
- 1 cup honey, maple syrup, Rapadura sugar OR palm sugar (for a low-sugar version, use 1/2 cup sweetener and 40 drops liquid stevia.) (where to find coconut sugar)
- 1 tsp. ground cinnamon
- 1/4 tsp. ground mace or pumpkin spice
- 1/2 tsp. sea salt
- 1 tsp. gluten-free vanilla (where to find)
- 1/2 cup sifted coconut flour (where to find)
- 1/2 tsp. baking powder*
