Come fall, I jump at the chance to try all the seasonal recipes I have been bookmarking all year long, especially all the pumpkin ones! There is something so comforting about this season’s distinct spices and harvest fruits and veggies that brings me back to the kitchen experimenting. As the leaves change I crave warm breakfast foods and spiced hot coffee. Excited to try to make a hearty filling muffin that is also healthy for breakfast (without my beau knowing it’s healthy), I experimented with coconut flour for these pumpkin muffins. I found coconut flour at my local Trader Joe’s. The eggs keep the muffins moist which is key with coconut flour which I learned the hard way after a few trial and errors, but the result is that they are also full of protein. Subtly sweetened with honey and maple syrup, these muffins are naturally gluten free, super delicious, and pair dreamily with morning coffee. I can’t wait to try some more variations of this easy recipe with raisins or apples. Enjoy!
½ cup butter melted
½ cup coconut flour
1/2 cup pumpkin puree
1 teaspoon vanilla
½ teaspoon baking soda
¼ cup honey
¼ cup maple syrup
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon ginger (I used fresh grated)
¼ teaspoon sea salt
Melt the butter in a small saucepan or the microwave and set aside.
Place muffin liners into 12 muffin cups.
Preheat the oven to 400 degrees.
Crack the eggs into a large mixing bowl and whisk.
Add in the vanilla, honey, maple syrup, spices, salt, baking soda, and pumpkin.
Mix until combined.
Slowly add in the coconut flour and the butter.
Divide batter evenly between muffin cups.
(if you wish to add a topping, do so now on top of each muffin, I added some golden roasted flax seeds)
Bake for 15 to 19 minutes, or until a toothpick goes in clean.
Makes 12 muffins
adapted from the Well Fed Homestead