Coconut Flour Pumpkin Muffins~Gluten Free

By Kathy C.

Ingredients

• Optional Cream Cheese Icing:
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon powder (I increase to 2 tsp)
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice/nutmeg
• 1/2 cup pumpkin puree
• 6 eggs (or 4 whole eggs and 2 whites)
• 1 teaspoon vanilla
• 1/2 cup coconut oil, melted (I sub. coconut milk, or decrease oil to 1/4 cup)
• 3/8 cup maple syrup/about 3 1/2 oz (I use 1/4 cup, or sub. 1 tsp stevia)
• 1/4 tsp salt
• 1/4 cup chopped walnut pieces, optional
• Note: I like to add 1/4 cup craisins
• Variations: Instead of Pumpkin can use 3/4 cup Zucchini instead. Or I may try mashed banana.
• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract

Details

Servings 12
Preparation time 10mins
Cooking time 25mins
Adapted from freecoconutrecipes.com

Preparation

Step 1

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups (or 24-36 mini). Sprinkle with walnuts (optional).

Bake for 12 minutes (mine needed 15-20 min) or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).

Cream Cheese Icing:
Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.

Recipe submitted by Shirley, Germantown, MD

- See more at: http://freecoconutrecipes.com/glutenfree-pumpkin-muffins/#sthash.qcxdsBQU.dpuf