Recently I've been baking a lot with pumpkin. These muffins are moist and sweet. I love the pumpkin paired with the coconut flavor. If you tire by now, as I do, from too much cinnamon and nutmeg, then these muffins are a treat that still work with the Fall season. They have been adapted from a recipe found at Freecoconutrecipes.com.
Gluten Free Coconut Flour Pumpkin Muffins
1/2 C coconut flour
1/2 tsp baking soda
1/2 C pumpkin puree (I used organic canned pumpkin)
1 tsp vanilla
1/2 C coconut oil, melted
1/2 C honey
1/2 tsp salt
Preheat the oven to 350
Whisk together the pumpkin puree, eggs, vanilla, honey and cooled, but still liquid, coconut oil.
Mix the coconut flour, baking soda and salt into the wet ingredients.
Mix well until there are no lumps (one of the downsides of baking with coconut flour).
Using an icecream scoop, scoop even amounts into a lined muffin tin.
Bake 12-15 minutes until the top does not jiggle and is slightly browned.
Makes 12 muffins