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pumpkin coconut flour muffins

(1 rating)
Susiem52 avatar
Recipe by
Sue Monroe
@Susiem52
Draper, UT

These were my first muffins made with coconut flour. They were so good, especially after not eating any bread for 3 months! I have experimented with several different flavors - banana spice, chocolate and cornbread. They are so quick to make and are great snacks.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For pumpkin coconut flour muffins

  • 3 lg
    eggs
  • 2 Tbsp
    butter or coconut oil, melted
  • 1/4 c
    pumpkin, canned or cooked
  • 2 Tbsp
    honey
  • 1/2 tsp
    cinnamon, ground
  • 1/4 tsp
    allspice, ground
  • 1/4 tsp
    salt
  • 1/2 tsp
    vanilla extract
  • 1/4 c
    coconut flour
  • 1/4 tsp
    baking powder
  • 1/2 c
    chopped nuts, optional

How To Make pumpkin coconut flour muffins

  • 1
    For best results have ingredients at room temperature before mixing. Blend together eggs, butter or oil, pumpkin, honey, cinnamon, allspice, salt, and vanilla. Sift coconut flour with baking powder or combine them in a fine sieve over the egg/pumpkin mixture, then press flour through the sieve with a rubber spatula. Whisk batter until there are no lumps. Add nuts if desired. Spoon batter into greased muffin cups. Bake at 400F for 18 minutes. Makes 6 muffins.
  • 2
    High Altitude: Move middle oven rack up one level. Bake 2 to 3 minutes longer. May want to reduce oven temperature to 375F.
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