Pumpkin Muffins with Coconut Flour
User Reviews
5
Pumpkin Muffins with Coconut Flour
Description
These Pumpkin Muffins feature pumpkin puree combined with eggs and coconut flour, resulting in a moist but dense muffin with a subtly spiced flavor from pumpkin spice and cinnamon. The coconut flour absorbs moisture, contributing to a thicker batter that sits before baking to hydrate fully. Melted butter and granulated sweetener balance richness and mild sweetness.
Optional roasted hazelnuts add crunch and a nutty flavor that complements the pumpkin and warm spices. The muffins bake in paper liners and do not rise much, so filling the cups to the top ensures a full shape. A clean knife inserted into the muffins comes out without batter when baked through.
These muffins work well as a snack or breakfast item, served on their own or accompanied by whipped or sour cream for extra creaminess. They are particularly apt for those watching carbohydrate intake due to the coconut flour and low net carbs per serving.
The recipe yields 7 muffins, each with approximately 7g net carbs without hazelnuts and slightly more with them. Using full paper muffin cups as liners is recommended for best shape. Homemade pumpkin puree is suitable if canned is unavailable.
Ingredients
- ¾ cup pumpkin 180g, puree
- 4 egg large, room temperature
- ½ cup plus 1 tbsp coconut flour 75g
- ⅓ cup butter unsalted, melted, 80g
- ¼ cup granulated sweetener 50g
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- ⅓ cup hazelnut optional, 40g, chopped, roasted
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F fan.
- In a food processor or in a bowl with a hand-held electric blender, mix your pumpkin and eggs until smooth.
- Add the all other ingredients except the hazelnuts and blend until smooth.
- Last, add the hazelnuts, if using, and blend briefly. The hazelnuts are optional and not essential for the recipe, but add a lovely crunch.
- Let the batter sit for a couple of minutes so the coconut flour can absorb the moisture. Then scoop into a muffin pan lined with paper cups and sprinkle with hazelnuts.
- Bake around 25 minutes or until lightly browned on top and a knife inserted comes out clean.
Notes
- Muffins have about 7g net carbs each without hazelnuts; 3.1g net carbs added with hazelnuts.
- Fill muffin cups to the top as muffins do not rise much during baking.
- Serve muffins plain or with whipped cream or sour cream to complement their texture.
- Use cafe-style paper cups for better muffin shape and appearance.
- Homemade pumpkin puree can be used if canned is unavailable, see linked instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Total Carbohydrates | 5.5g | 2% |
| Protein | 5.8g | 12% |
| Fat | 13.2g | 20% |
| Fiber | 2.8g | 11% |
| Sugar | 1.6g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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