I know, I’m a little late jumping on the pumpkin bandwagon.
But I don’t care.
And I always have time for pumpkin.
These soft, perfectly flavored muffins are borne out of my love for pumpkin and my 6-year old’s love for muffins. I do believe they go together beautifully. Yep, right up there with some of my pumpkin standbys: doughnuts, bundt cake, pancakes, pies, and lattes.
These pumpkin spice muffins are grain-free, dairy-free, and refined sugar-free, which makes them perfect for paleo and GAPS diets. Unfortunately, I’ve not had success in making them egg-free – sorry vegan friends!
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- 5 organic, fresh eggs
- 1/2 c. pumpkin puree (it's easy to do yourself)
- 1/3 c. honey
- 1/3 c. applesauce
- 2 T. coconut oil (or butter, if you can handle it)
- 1 t. apple cider vinegar
- 1 t. maple extract (or vanilla)
- 1/2-3/4 c. firmly packed coconut flour (I use 3/4 c. of my homemade coconut flour, if you use a conventional brand you will probably want to use the 1/2 c. measurement)
- 1 t. cinnamon
- 1/2 t. ginger
- 1/4 t. cloves
- 3/4 t. baking soda
- Preheat the oven to 350 and line 12 muffin cups with paper liners.
- In blender (I used my Blendtec), puree eggs, pumpkin, honey, applesauce, coconut oil, acv, and maple extract.
- Add in coconut flour and spices, pulse to combine, and let the batter sit for about 5 minutes to allow the coconut flour to soak up some of the liquid.
- Sprinkle in baking soda and pulse to combine.
- Pour 1/4 cupfuls of batter into lined tins and bake for 25-30 minutes, or until the muffins spring back lightly when touched and a toothpick inserted in the center of one comes out clean.
- PLEASE NOTE that I use my homemade coconut flour for all my coconut flour recipes. I have not tested this recipe with other brands of coconut flour and cannot verify that they will achieve the same end product.