Deliciously spiced and just sweet enough, these filling muffins are perfect when warmed up for a fall morning breakfast or for a healthy snack during the day.
Pumpkin is a rich source of nutrients like vitamin B6, vitamin C and potassium, all of which are great for lowering inflammation and keeping your heart healthy. Additionally, both pumpkin and coconut flour are excellent sources of fiber which help our bodies to eliminate toxins and to feel satiated for longer.
Prep Time: 15 Minutes
Servings: 12 medium-sized muffins
Ingredients:
- 3/4 cup plus 1 tbsp coconut flour, sifted
- 1/2 cup pumpkin puree (100% pumpkin, not “pumpkin pie filling”)
- 4 eggs
- 3/4 cup plant milk (almond and oat are great options!)
- 3/4 cup maple syrup
- 1 tsp ground cinnamon
- 1/2 – 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp stevia powder (optional)
- 3/4 tsp baking soda
- 1 tsp lemon juice
Directions:
Preheat oven to 350 degrees F. Combine coconut flour, cinnamon, ginger, cloves, baking soda, and stevia powder in a large bowl and mix well. In a smaller bowl, combine eggs, pumpkin puree, almond milk, lemon juice, and maple syrup and whisk until well combined. Slowly pour the liquid mixture into the dry mixture, gently stirring until all ingredients are thoroughly combined and the batter is lump-free.
Generously grease the muffin tin with coconut oil. Spoon batter into individual muffin cups, filling them almost to the top. Bake muffins on the ovens middle rack for about 25-30 minutes or until muffins are dark golden brown (be careful not to over bake them!). Remove muffins from oven and cool on countertop or a cooling rack. Enjoy!