These were a big hit in our house! I have proof at the end of this post. :)
These muffins are grain-free, low in sugar, and super moist. I used coconut flour instead of traditional flour, which means a lot of math. In fact #1 looked at my scribbled notes sitting on the table and asked why I was doing algebra.
Using coconut flour is not a one-to-one substitution. Coconut flour absorbs a ton of liquid. So when using it in baking you have to adjust so many of the ingredients. But I think I did a great job. These came out with almost a pumpkin pie-like texture. So yummy.
Ingredients2 eggs, separated
1/2 cup pumpkin puree
3 Tbsp coconut flour
4 Tbsp coconut oil
3 Tbsp honey
1 tsp pumpkin spice
1/4 tsp baking soda
1/4 tsp salt
DirectionsPreheat oven to 350 degrees.
Coat a mini muffin pan with non-stick spray.
In a stand mixer beat the egg whites until stiff, about 2 minutes. Move the egg whites in a separate bowl.
In the same bowl you beat the egg whites, add all the other ingredients and mix until combined.
Fold in the egg whites.
Place ~1 tablespoon of batter into each mini muffin slot.
Bake for 20 minutes.
So are you convinced these pumpkin muffins are a winner? This picture should persuade you.
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