Thursday, October 4, 2012

Grain-Free Pumpkin Muffins

Grain-Free Pumpkin Muffins

Yield: Approximately 12 servings.


1/2 cup butter or coconut oil, melted (I prefer butter for flavor but if you can’t eat it, use coconut oil- I like Tropical Traditions Green Label)
6eggs, beaten
1 teaspoon vanilla
1/2 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
1/4 cup honey or maple syrup (I used 2 Tbsp of each this time to equal 1/4c total sweetener)
1/2 cup coconut flour
1/2 teaspoon baking powder
1 & 1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice/nutmeg
pinch salt


Preheat your oven to 400 degrees F.
Grease a standard muffin tray or use paper liners (paper is probably ideal).
Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey/maple syrup.
Measure dry ingredients (coconut flour, baking powder, cinnamon, cloves, allspice/nutmeg) into a sifter and slowly sift into the wet ingredients, whisking as you do so that you don’t have lumps in the batter.
Divide the batter evenly into the muffin tins and bake for approximately 15-18 minutes or until slightly golden brown on top and a toothpick comes out clean.
Add chopped walnuts and/or semi-sweet chocolate chips to the mixture before baking or place some on top.