Ingredients
- 1 cup pumpkin puree canned or homemade
- 4 eggs
- 1/2 cup organic coconut milk creamy*
- 1 tsp pure vanilla extract
- 1/3 cup + 1 Tbsp raw honey
- 1/2 cup + 3 Tbsp coconut flour
- 1/4 cup tapioca flour or arrowroot
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- generous pinch allspice
- pinch fine grain sea salt
- coconut oil for greasing muffin cups or use muffin liners
Instructions
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Preheat your oven to 350 degrees and grease a 12 cup muffin tin with coconut oil.
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Combine the mashed pumpkin, coconut milk, eggs, vanilla and honey in a large bowl and either whisk with a fork or use a hand mixer to puree until smooth. I used fresh roasted pumpkin and needed my immersion blender to make it smooth.
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In another small bowl, combine the dry ingredients and spices and mix well. Then add the dry ingredients to the pumpkin mixture and stir until fully combined and smooth.
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Fill the muffin cups about 3/4 full with the mixture - this should make about 12 muffins (I made 11 but went for bigger)
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Bake in the preheated oven for 20-25 minutes or until cooked through and light brown. They will be soft on the inside.
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Let cool for 5 minutes and then remove from muffin tin to cool on wire racks.
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Enjoy!
Recipe Notes
*I refrigerate my can of coconut milk, then discard half of the "water" part and blend up the rest with my immersion blender to a thick creamy consistency.
Nutrition
Calories: 110kcal
Carbohydrates: 14g
Protein: 3g
Fat: 4g
Saturated Fat: 3g
Cholesterol: 54mg
Sodium: 92mg
Potassium: 108mg
Fiber: 3g
Sugar: 9g
Vitamin A: 3255IU
Vitamin C: 1mg
Calcium: 31mg
Iron: 1.2mg