Thursday, December 2, 2010

Gluten Free Coconut Flour Pumpkin Muffins

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 

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)
5 eggs
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


Sophie said...

MMMMMMMM,..Your gf coconut flour pumpkin muffins look like real winners!

tasty looking too!

Brittany (Real Sustenance) said...

Just discovered your Blog!! Love finding other blogs similar to my own.
I have very little knowledge around the use of Coconut Flour- and have been wanting to get my hands on some recipes that included it. This recipe is SO happening very soon!! :)


Anonymous said...

Can egg whites be substituted for whole eggs?

Mollie said...

Hmm, I'm not sure if egg whites will work. Coconut flour is so dry, it soaks up all of the moisture from the liquid ingredients, including the egg. It's also very heavy, so I'm not sure if the egg whites will stand up to it. I will try it out and post the result!