These muffins are a great alternative to oily, high sugar muffins.
They are perfect for a low carb diet.
As with anything baked with coconut flour they tend to be on the dryer side, but I don’t mind it.
A little pat of butter makes these muffins even better right out of the oven.
1/2 cup coconut flour
4 eggs at room temperature
1/4 melted coconut oil or ghee
6 tbsp pumpkin puree
2 tbsp pure maple syrup or honey *
1 tsp cinnamon or pumpkin pie spice
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 tsp baking soda
(I used an ice cream scoop to make smaller muffins)
*NOTE: Switch out the maple syrup or honey to something low carb if you want to lower the sugar content.
Preheat oven to 350 degrees.
Line about 8-10 muffin cups with liners.
Stir together coconut flour and eggs until a smooth paste forms.
Stir in the coconut oil then the pumpkin puree and maple syrup.
Mix in the spices, apple cider vinegar and baking soda.
Fill muffin liners.
Bake for about 25 minutes or until the tops are golden. Check with a toothpick.