Grain Free Pumpkin Muffins
I’ve spent many years baking with wheat, rice, spelt, oat and other grain-based flours, and I can tell you it’s tough to make a baked treat that has the right texture and taste without using them. So, I was particularly excited to adapt a few recipes from Cooking with Coconut Flour to meet our dietary and allergy needs (and to see if they passed the “kid test”).
They did! In fact, these muffins surpassed our expectations greatly, and were fun to make with the help of a four-year old armed with a whisk. These GAPS/SCD-legal and Paleo-friendly muffins also contain a modicum of nutrition for a treat, owing to the many eggs, nuts and veggies you can include in them.
Coconut Flour Pumpkin Muffins
- 6 pasture-raised eggs, room temperature
- 4 Tbsp. coconut oil or butter, melted
- 1/2 cup mashed pumpkin or butternut squash
- 1 cup honey, maple syrup, Rapadura sugar OR palm sugar (for a low-sugar version, use 1/2 cup sweetener and 40 drops liquid stevia.)
- 1 tsp. ground cinnamon
- 1/4 tsp. ground mace or pumpkin spice
- 1/2 tsp. sea salt
- 1 tsp. gluten-free vanilla
- 1/2 cup sifted coconut flour (where to find)
- 1/2 tsp. baking powder*
- Blend together the eggs, butter (or oil), pumpkin or squash, sweetener, cinnamon, mace, salt and vanilla.
- Combine coconut flour with baking powder and whisk into batter until there are no lumps. Use a stick blender for speed.
- Pour batter into greased muffin cups.
- Decorate muffin tops with a pecan or shredded coconut, if you wish.
- Bake at 400 degrees F for 18 minutes, or until a toothpick or fork comes out clean.
- 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch OR
- 1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour milk or yogurt to replace 1/2 cup non-acidic liquid in the recipe
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