Paleo Coconut Flour Pumpkin Muffins
These muffins are perfect for autumn. They are healthy, fragrant with fall flavors and a new family favorite. I have been working on it for a bit but we have come to a crossroads on the coconut flour choice. I would say the texture is better with Anthony’s coconut flour but the flavor is richer with Bob’s Red Mill Coconut Flour. I’m not sure why but they are good either way! You can replace the spices with a tablespoon of pumpkin pie spice for simplicity but I prefer it as stated.
Yields 12 Muffins.
- 6 humanely raised eggs (can sub psyllium husk or flax “eggs” for a vegan version)
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1/4 cup Maple Syrup (Paleo) or Sukrin Fiber Gold Syrup (Keto)
- 5 drops liquid stevia*
- 1 Tbsp pure vanilla extract
- 1/2 teaspoon baking soda
- 1 tsp cream of tartar
- 1/2 teaspoon sea salt or pink salt
- 3 teaspoons cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1 tsp allspice
- 1 tsp cloves
- 3/4 cup coconut flour
- 1/4 cup tapioca flour
*You won’t taste the stevia in this amount, but if you don’t want to use it, increase your maple syrup or sukrin to 1/3-1/2 cup and take out one egg.
Preheat oven to 350 degrees Fahrenheit (175 C)
In a medium sized bowl combine dry ingredients and mix.
Whisk together wet ingredients in another bowl and then pour the wet into the dry and fold until combined.
I like to spray the muffin cups with a bit of coconut oil before I pour the batter in. Leave about a 1/4” or half a centimeter at the top to allow them to puff up. I find there is not really spillage when using coconut flour.
Bake at 350 degrees Fahrenheit for 20-25 minutes, depending on your oven. They are done when you can just tap one with a finger without making a depression.
Take out immediately and let cool before enjoying.