Pumpkin Spice Muffins (Paleo & Nut-free)

From Detoxinista. I made these and they were good, but I think they needed a little salt, so I will trying adding salt next time. I added a few chocolate chips to half of the muffins and that was a nice little treat, but the chocolate seemed to compete with the spices. As much I we like chocolate, I think the plain ones tasted better. My husband thought some nuts might taste good, so I might add some walnuts next time. I really like the fact that these muffins are gluten free. It is a great way for me to use up some of my frozen puréed pumpkin and coconut flour!

Pumpkin Spice Muffins (Paleo & Nut-free)

Photo by Nancy S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    cup coconut flour

  • ½

    cup pumpkin puree (canned or homemade)

  • ¾

    cup maple syrup

  • 6

    eggs

  • 1

    teaspoon ground cinnamon

  • ½

    teaspoon ground ginger

  • ¼

    teaspoon ground cloves

  • ¾

    teaspoon baking soda

  • ½

    teaspoon salt (my addition)

  • 1

    teaspoon apple cider vinegar (or lemon juice)

  • Chocolate chips, raisins, or walnuts (optional, my addition)

Directions

Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking 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

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