quickbread - coconut flour pumpkin muffins

By tinathorn

Ingredients

• 1/2 cup coconut flour
• 4 eggs, at room temperature
• 1/4 cup softened butter, real lard or coconut oil
• 6 Tbs. pumpkin purée (or squash or carrot purée)
• 2 Tbs. raw honey or pure maple syrup
• 1 tsp. cinnamon or pumpkin pie spice
• 1/4 tsp. ground ginger
• 1 tsp. vanilla extract
• 1 tsp. apple cider vinegar
• 1/4 tsp. baking soda

Details

Servings 10
Preparation time 10mins
Cooking time 35mins
Adapted from empoweredsustenance.com

Preparation

Step 1

Preheat the oven to 350 degrees and line 10 muffin cups with liners. (I use these unbleached parchment paper baking cups.)
Stir together the coconut flour and eggs until a smooth paste forms. Stir in the butter/lard, then the pumpkin pureé and honey. Then mix in the spices, cider vinegar and baking soda.
Divide between prepared muffin pan. Bake for about 25-30 minutes, until golden and the top springs back when lightly pressed.