Healthy & Simple Pumpkin Muffins
Most muffins found at your local coffee shop are sugary, starchy and devoid of nutrients. This recipe for pumpkin muffins is full of protein and beta-carotene while still giving you the sweet flavor you’re looking for in a muffin.
- 1 cup coconut flour (find at natural foods store)
- 4 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup canned pureed pumpkin
- 12 eggs, beaten
- 6 Tablespoon coconut oil, melted
- 2/3 cup honey
- 2 teaspoon vanilla extract
- 24 pecans for topping
Preheat oven to 400 degrees F. Oil muffin pans.
In a medium bowl, combine the coconut flour, spices, baking soda and salt.
In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each addition.
Add melted coconut, honey and vanilla and mix until well combined.
Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared.
Spoon into prepared muffin pan, filling each muffin 2/3 full.
Bake for 18-20 minutes or until golden.
Place on wire rack to cool.
Nutritional Analysis: One serving equals: 127 calories, 7g fat, 230mg sodium, 11.7g carbohydrate, 3g fiber, and 5g protein.