It has taken a few test runs to figure out this recipe – thanks to the fun of using Coconut Flour! The healthy benefits of coconut flour makes it very appealing (especially to those of us who are watching our carbohydrates): it is gluten-free, extremely high in fiber, and low in digestible carbs. However, if you haven’t used it before, it takes a bit of practice to actually bake anything with it. DO NOT try to directly substitute regular flour with coconut flour in any of your recipes – as there is no gluten to bind your ingredients together, your baked goods will end up dry and crumbly (as coconut flour just absorbs all of your liquid ingredients).
So… the trick to using coconut flour is to just use a SMALL amount (it may seem like it is not enough, but, trust me – IT IS!). And you will need a lot of eggs to bind everything together. Surprisingly, this all works, and gives you a resulting product that tastes REALLY GOOD, and is actually good for you.
Enjoy these healthy, low carb Pumpkin Muffins as a snack or for a quick breakfast. You can even use this same recipe to make Pumpkin Bread!
- 1.5 cups Pumpkin Puree (your own fresh, or canned - but not Pumpkin Pie Filling!)
- 6 large Eggs
- 1/2 cup Vegetable Oil (or Coconut Oil, or Melted Butter)
- 1 teaspoon Vanilla Extract
- 2 tablespoons Apple Cider Vinegar
- 3/4 cup Coconut Flour
- 1 cup Splenda (or Sugar Substitute)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1/4 teaspoon Salt
- 3/4 cup chopped Walnuts
- 1/4 cup ground Flax Seed
- 1/4 cup Raisins (optional - increases carbohydrates)
- Preheat oven to 375 degrees F.
- In a large bowl, mix together dry ingredients: coconut flour, Splenda, baking powder, baking soda, cinnamon, salt, flax seed, walnuts and raisins (if using).
- In a separate bowl, beat eggs, then mix in oil, vanilla, and apple cider vinegar.
- Stir pumpkin puree into wet ingredients.
- Add wet ingredients into dry ingredients, and mix together until moistened.
- Spoon into prepared muffin pan lined with paper baking cups (I use one 12-cup baking pan, and one 6-cup pan, as this recipe makes 16-18 muffins, or use two 12-cup muffin pans, but one will only be 1/2 full). Fill each of the baking cups about 3/4 full.
- Bake for approximately 20 minutes, or until a toothpick inserted into muffins comes out clean.
- Let cool and enjoy (even better when served warm with a little butter)!
Nutrition values based on 16 muffins (without raisins). This recipe can also be used to make Pumpkin Bread. For bread, divide above mixture into two greased loaf pans, and bake for approximately 30 minutes.