Monday, November 4

Pumpkin Muffins

Prep Time: 20 min
Cook Time: 20 min
Makes: 8-10 muffins

½ cup coconut flour, sifted
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½  teaspoon baking soda
½ cup cooked pureed pumpkin
6 eggs, beaten
4 tablespoons coconut oil (or unsalted Kerry Gold butter), gently melted
¼ cup pure maple syrup, preferably Grade A or honey
1 teaspoon vanilla extract
¼ cup coarsely chopped pecans or walnuts (optional)

1. Preheat oven to 400°F.
2. Grease muffin pan(s) very well or use aluminum disposable muffin liners (these muffins will stick to paper muffin liners). Using aluminum foil muffin liners instead of paper liners also allows the muffins to sit unsupported on a sheet pan without a muffin tin. A double batch baked in aluminum liners will fit on a large sheet pan for easier and faster baking of larger quantities.
3. Mix coconut flour, baking soda, and spices into a small bowl. Stir to blend well and set aside.
4. Place pumpkin puree in a medium mixing bowl. One by one, crack the eggs into the bowl, mixing well with the pumpkin puree after each egg is added.
5. Add melted coconut oil or butter, maple syrup, and vanilla extract and mix thoroughly.
6. Add flour mixture to egg mixture and blend well with a whisk until most of the floury lumps have disappeared, but don’t stir more than necessary to blend. Gently fold in nuts, if using.
7. Spoon into greased muffin pan or cup liners to two-thirds full. Bake for 18–20 minutes, until lightly golden brown on top and toothpick inserted into center of muffin is “clean” when removed.
8. Turn out and cool on wire rack. Serve warm or room temperature.
9. Enjoy!

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