Coconut Flour Pumpkin Muffins (Gluten-Free)
User Reviews
4.5
Coconut Flour Pumpkin Muffins (Gluten-Free)
Description
This recipe combines coconut flour as the base with pumpkin puree, providing moisture and mild flavor, sweetened by maple syrup for natural sweetness. Six eggs act as binding agents, while cinnamon, ginger, cloves, and baking soda with apple cider vinegar add spice and leavening. The batter is whisked smooth and distributed into a lined muffin tin before baking at 350°F for 25 to 30 minutes, resulting in muffins with golden edges and a firm, tender center.
The combination of coconut flour and pumpkin creates a dense yet moist texture characteristic of gluten-free baked goods. The spices enhance the pumpkin’s earthy sweetness, giving the muffins a seasonal taste suitable for breakfast or snack.
After baking, muffins cool before removal from the pan to finish setting. They store well refrigerated for up to a week and freeze readily for longer storage, making them convenient make-ahead treats.
Ingredients
- 3/4 cup coconut flour
- 1/2 cup pumpkin canned or homemade, puree
- 3/4 cup maple syrup
- 6 egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- 3/4 teaspoon baking soda
- 1 teaspoon apple cider vinegar (or lemon juice)
Instructions
- Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking cups. (I use these silicone cups.) In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps.
- Divide the batter into the 12 baking cups, then bake at 350F for 25 to 30 minutes, until the edges are golden and the centers are firm. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Store the muffins in a sealed container in the fridge for up to one week, or in the freezer for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 117mg | 5% |
| Potassium | 96mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 1705IU | 34% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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