Coconut Flour Pumpkin Muffins
This recipe was a staple when I first went gluten free in 2011. The Well-fed Homestead originally published it in April of that year. Brenda has since stopped blogging and deleted her website a couple years ago, but this recipe must live on! I think you’ll agree.
Thankfully coconut flour is more widely available now than it was 11 years ago! But my favorite place to buy it is still from Azure Standard. They’re a great family run natural food co-op that has monthly ‘drops’ all over the United States. Don’t be intimidated by this set up though - I’m happy to answer questions and help you get started. Just send me a message here or on IG if you need any guidance after checking out their website. Ordering from this co-op is a great way to reduce your need on typical grocery stores, meet other like-minded people in your area, and stock up on staples. Costco and most health food stores have coconut flour too of course. And as you’ll see…a little goes a long way since it absorbs so much liquid. This is also a great recipe to use up extra eggs.
Let’s do it!
Coconut Flour Pumpkin Muffins
Ingredients
Instructions
- Melt the butter or coconut oil in a small saucepan and set aside.
- Spray/grease muffin pan or place muffin liners into 12 muffin cups.
- Preheat oven to 400 degrees.
- Measure and combine dry ingredients in small bowl: coconut flour, salt, baking soda, and spices.
- Crack the eggs into a medium bowl. Beat with mixer, eggbeaters, or wire whisk. Add in the vanilla, honey, butter, and pumpkin. Mix well then slowly add the dry ingredients until combined.
- Divide batter evenly between muffin cups.
- Bake for 18-20 minutes or until no longer wet in the middle.
Notes
You can sub maple syrup for some of the honey.
Try adding chocolate chips! 1/2 to 3/4 cup is probably plenty.
Slice muffins in half once slightly cooled and add grassfed butter. YUM.
Or once cooled completely add a homemade cream cheese frosting!
These can be made into mini muffins too! Just reduce temperature to 325-350 and bake for 8-10 minutes.
