Often times when you’re trying to be sneaky and not use traditional baking ingredients, you end up with a less than mouth-watering texture.
This recipe passed the test though as they are sweet & equipped with the proper dense muffin texture. These would be a welcomed appearance on your Thanksgiving morning table.
This recipe is also super convenient as it utilizes a meager 1/4 cup pumpkin which as we all know can linger in the can in the fridge with no where to belong for a bit too long.
I stumbled upon this recipe from Diane Sanfilippo of Balanced Bites. I have yet to do much experimenting with coconut flour so I was happy to try out her recipe to get a better feel for how to use the super absorbent flour.
These would be great toasted up with a schmear of almond butter or cranberry sauce as demonstrated on the Balanced Bite’s site. Find the original recipe here.
yields 12 small or 9 larger muffins
- 6 eggs, beaten
- 1/4 cup pumpkin puree
- 1/2 cup butter or coconut oil
- 1 teaspoon vanilla
- 1/4 cup honey or maple syrup ( I used 2 tbs of each)
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 1/4 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1/2 cup fresh cranberries
- Preheat oven to 350F.
- Whisk the eggs, pumpkin, butter or coconut oil, pure vanilla extract, and maple syrup together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined. Gently fold in the cranberries (**The sifting in of the dry ingredients into the wet is important as coconut flour tends to get clumpy**)
- In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (natural parchment or silicone liners are great) and bake for 35-40 minutes.