Pumpkin has a wonderful flavor and consistency for baking, so don’t limit yourself to pumpkin pie twice a year. These muffins are packed with protein, vitamins and minerals, while being low on waist-expanding carbohydrates. Enjoy with a piping hot cup of coffee for breakfast or an afternoon snack.
½ cup coconut flour
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon Ground Cloves
½ teaspoon baking soda
½ teaspoon sea salt
½ can Canned Pureed Pumpkin
6 eggs, beaten
3 tablespoons coconut oil, melted
⅓ cup raw honey, melted
1 teaspoon vanilla extract
½ cup Walnuts, chopped
12 Walnuts, for topping
¼ cup coconut palm sugar (optional)
Preheat oven to 400º F. Oil muffin pans.
In a medium bowl, combine the coconut flour, spices, baking soda, and salt.
In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each addition. Add melted coconut, honey, vanilla, and nuts. Mix until well combined.
Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared.
Spoon into prepared muffin pan, filling each muffin 2/3 full. Sprinkle the tops with coconut crystals and one walnut.
Bake for 18-20 minutes or until golden. Place on wire rack to cool.
Calories: 176
Fat: 10g
Carbohydrates: 15g
Sodium: 136mg
Fiber: 3g
Protein: 5g
Sugar: —