Healthy Pumpkin Muffins

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Tis the season to celebrate (and eat) pumpkin! Here’s a muffin that isn’t sugary, starchy and devoid of nutrients – like the muffins at your favorite coffee shop. These muffins are rich in beta-carotene and contain half an egg’s worth of high quality protein. The delicately sweet flavor will satisfy and have you coming back for more.

Servings: 12 


 Ingredients:
½ cup coconut flour (find at natural foods store)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
½ cup canned pureed pumpkin
6 eggs, beaten
3 Tablespoon coconut oil, melted
⅓ cup honey
1 teaspoon vanilla extract
12 pecans for topping


Preparation:

  1. Preheat oven to 400 degrees F. Oil muffin pans.
  2. In a medium bowl, combine the coconut flour, spices, baking soda and salt.
  3. 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.
  4. Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared.
  5. Spoon into prepared muffin pan, filling each muffin 2/3 full. Bake for 18-20 minutes or until golden.
  6. Place on wire rack to cool.


 Nutritional Analysis 

One serving equals:
127 calories
7g fat
230mg sodium
11.7g carbohydrate
3g fiber
5g protein

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