Pumpkin Muffins (Coconut Flour)

Pumpkin Muffins (Coconut Flour)

Delicious keto pumpkin muffins are made with just a few simple ingredients. They are fluffy, tasty, and very filling! These muffins are grain free, gluten free, keto, and dairy free.

pumpkin muffins

These muffins are so fluffy and delicious. They are made with a simple list of ingredients: coconut flour, eggs, pureed pumpkin, and spices. The recipe is based six muffin pan but I made mini muffins in this recipe.

INGREDIENTS

You’ll only need a few ingredients to make these keto pumpkin muffins.

Eggs: I use large eggs in most of my recipes, this one included.

Pumpkin puree: Make sure you use pure pumpkin puree and not sweetened pumpkin pie filling.

Unsalted butter: I love baking with Kerrygold unsalted butter, but any unsalted butter will do.

Sweetener: I use powdered monk fruit sweetener.

Vanilla extract: It gives such an amazing taste to the muffins

Ground Cinnamon, Pumpkin Pie Spice, Nutmeg: Its gives such a warm taste and with one bit , its like biting into an pumpkin pie

Coconut flour: Try to measure it by weight and not by volume. This excellent flour substitute is extremely absorbent, so every extra gram can make a difference.

Baking powder: This will help it rise and keep it all together especially when you use coconut flour

INSTRUCTIONS

Here are the basic steps:

Simply whisk the wet ingredients, spices and sweetener together , adding the coconut flour and baking powder last.

Spray generously the mini muffin pan before you transfer the mixture to it. if you are using a regular 6- cup muffin pan please use foil-lined muffin cups. You can spray or add butter to the paper muffin cups and it will still stick and ruin your muffins. It’s been my experience that they tend to stick to paper liners, and even to silicone liners. But if you use greased foil liners, they don’t stick.

Bake the mini muffins for about 15-18 minutes at 350°F. Larger muffin pans, you want to bake for about 20 minutes.

CAN I SUBSTITUTE WITH ALMOND FLOUR?

No, unfortunately, you can’t. These two keto flours behave completely differently in baked goods and require different amounts of liquids and eggs.

STORING LEFTOVERS

Once completely cool, store these muffins in a sealed container in the fridge for up to 5 days. Remove them from the fridge an hour before you plan on eating them.

Alternatively, warm them up just a little in the microwave on 50% power, 10 seconds per muffin.

These muffins also freeze well. Place them in freezer bags and freeze them for up to three months.

Pumpkin Muffins (Coconut Flour)

Recipe by Lucy ChesnaCourse: BreakfastCuisine: American
Servings

12

servings- mini muffin pan
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These muffins are so fluffy and delicious. They are made with a simple list of ingredients: coconut flour, eggs, pureed pumpkin, and spices.

Ingredients

  • Avocado oil for liners or mini muffin pan

  • 4 large eggs

  • ½ cup pure pumpkin puree

  • 4 tablespoon unsalted butter melted and slightly cooled

  • 1/3 cup sweetener

  • 2 teaspoons vanilla extract

  • 2 teaspoons ground cinnamon

  • 1 teaspoon pumpkin pie spice

  • 1/2 teaspoon nutmeg

  • 1/3 cup + 1 tablespoon coconut flour

  • 1 teaspoon baking powder

Directions

  • Preheat oven 350 degrees
  • Simply whisk the wet ingredients, spices and sweetener together , adding the coconut flour and baking powder last.
  • Spray generously the mini muffin pan before you transfer the mixture to it. I used a small cookie scooper.
  • Bake the mini muffins for about 15-18 minutes. Larger muffin pans, you want to bake for about 20- 25 minutes.
  • Transfer the muffins to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.

Notes

  • If you are using a regular 6- cup muffin pan please use foil-lined muffin cups. You can spray or add butter to the paper muffin cups and it will still stick and ruin your muffins. It’s been my experience that they tend to stick to paper liners, and even to silicone liners. But if you use greased foil liners, they don’t stick.
  • Substitute butter with vegan butter or ghee to make this dairy free
  • NUTRITION PER SERVING
  • Serving: 1 large muffin or 4 mini muffins
  • Calories: 156kcal | Carbohydrates: 6g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Sodium: 193mg | Fiber: 3g | Sugar: 6g

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