YIELDS: 6 servings
- ½ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp pumpkin pie spice
- Pinch of salt
- 4 organic eggs
- 2/3 cup pumpkin puree
- 1 tsp pure vanilla extract
- 1/3 cup organic maple syrup
- 1/3 cup chopped walnuts
Preheat oven to 400 degrees F. Using mixer, beat eggs on medium for 2 minutes, until fluffy.
Add pumpkin, maple syrup and vanilla extract and mix together for another 2 minutes. Then add coconut flour, spices, baking soda and powder and a pinch of salt to the mixer and combine.
Fold in most of the walnuts. Use an ice cream scoop to scoop batter into 10 muffin/cupcake liners in muffin baking dish. Sprinkle some chopped walnuts on top of each muffin.
Bake for 18-20 minutes or until fork comes out clean. Let cool before removing from pan. Enjoy.
Recipe inspired by Leelalicious.com’s Grain-Free Coconut Flour Pumpkin Muffins, found at Leelalicious.com/grain-free-coconut-flour-pumpkin-muffins.
Recipe submitted by Alyson Clark of Wellness by Alyson. Connect with her at 732-930-0079 or WellnessByAlyson.com. December 2014.