These pumpkin muffins are baked with coconut flour and are moist and soft. The warmth of the spices make this a perfect muffin for fall.
These pumpkin muffins did not last long with the Chief Taster which is a good sign. I made another batch the same day and put cream cheese frosting on them but they did not last long enough to take any photos! He really is a muffin monster!
I used a spice mix that I like to use in place of pumpkin spice since pumpkin spice is not often readily available in the supermarkets here. That way you can play around with the flavour to your own taste. Personally I like my spice heavy on the cinnamon side and don’t tend to measure it exactly.
Coconut flour is great for low carb pumpkin muffins as the flour soaks up the liquid from the pumpkin puree giving you a moist rather than a soggy muffin. Once you get the hang of baking with coconut flour, you can quickly churn out batch after batch of muffins!
For the toppings I usually slather these pumpkin muffins with a pumpkin cheesecake frosting for a pumpkin overload! You could try a cinnamon cream or simply enjoy them plain.
Pumpkin Muffins
Ingredients
- 1/4 cup Coconut flour
- 1/4 cup Butter, unsalted softened
- 3 Eggs
- 1/4 cup Erythritol sweetener
- 1/2 teaspoon Baking powder
- 3 tablespoons Coconut milk
- 1/2 teaspoon Vanilla essence
- 1/4 cup Pumpkin puree
- 1 teaspoon Cinnamon
- 1/2 teaspoon All spice
- 1 teaspoon Ginger, ground
- 1/4 teaspoon Cloves, ground
- 1/4 teaspoon Nutmeg
Instructions
- Pre-heat the oven to 200C/400F degrees.
- Blend the butter, eggs, erythritol, pumpkin, vanilla essence and coconut milk.
- Add the coconut flour, pumpkin spices, baking powder and salt. Whisk until the batter is smooth
- Pour the batter into a muffin tin, lined with muffin/cupcake cups.
- Bake for 20 minutes until firm.
- Allow to cool.
- Smother the topping of your choice
- Eat and enjoy!
Notes
Nutrition
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10 Comments
JB
October 31, 2018 at 2:52 amThese were super lovely, best muffins I’ve ever made!
I used ghee instead of butter, Lakanto sweetener (erythritol + monkfruit), and water instead of coconut milk.
Also added chopped 85% chocolate to a couple of the muffins as well. The whole batch came out fantastic, with or without chocolate.
Included a pinch of salt which is in the instructions but didn’t see in the ingredient list, in case you wanted to add it. 🙂
Topped with Lakanto sweetened buttercream frosting and my husband and I both thoroughly enjoyed.
Thank you so much for the wonderful recipe! x
Angela Coleby
October 31, 2018 at 6:41 pmI like your additions!
sheila
September 12, 2014 at 1:22 pmlove the recipe but would be nice, being I’m new at this, what the consistency of the batter should be.
Divalicious
September 12, 2014 at 1:44 pmHi Sheila, it should be fairly liquid. Not too runny though, if that makes sense. When cooking with coconut flour the batter is often more runny than a batter made with wheat flour..this is because the coconut flour absorbs more liquid. Don’t be alarmed if you think it’s too runny as it should bake up firm. Good luck with the baking and thanks for popping by!
Traci
October 27, 2013 at 4:47 amI’m really not a fan of agave, how much sugar would I use instead? Thank you!
Divalicious
October 27, 2013 at 8:09 pmI would guess about 2/3 of a cup…?
Lou
November 20, 2011 at 5:20 amI just made these and used Elanas Pantry Orange Cream Cheese Frosting and they are delicious! Thank-you!
Angie C
November 20, 2011 at 5:04 pmOooh..nice choice of frosting! Sounds yummy! Glad you enjoyed them!
Marissa
October 18, 2011 at 8:51 pmOOOH this sounds yummy… when I have completed my milk diet i will make some.