Happy Friday! The weekend is upon us and it’s begging the question- how will you treat yourself?! I’m offering up these muffins as an option. They’re free of refined sugar (and low in sugar in general) and gluten-free, easy to whip up and so delicious! Slathered in organic grass-fed melted butter, they’re a dream. A muffin lover’s Fall dream. Hope you love and have a great weekend all! xx- Sarah
Grain Free Pumpkin Muffins
- 1 1/4 cup pumpkin puree
- 1/2 cup mashed banana (as lump free as possible!)
- 1/4 cup melted coconut oil
- 5 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon cardamon
- 1 teaspoon vanilla
- 3 tablespoons maple syrup
- 1/2 cup + 2 tablespoons coconut flour
- 1/8 teaspoon pink Himalayan salt
- 1/4 cup chopped pecans
- Preheat oven to 350°.
- In a large mixing bowl or stand mixer combine pumpkin puree, coconut oil, banana, maple syrup, and vanilla. Mix well, until no lumps remain.
- Beat eggs in a small mixing bowl until well combined and then add to the wet mixture.
- In a small mixing bowl combine coconut flour, baking soda, baking powder, cinnamon, cardamon, nutmeg and pink salt. Whisk together.
- Add dry mixture to wet mixture, combining thoroughly (slow speed on a stand mixer).
- Line a 12 tin muffin pan with cupcake liners.
- Scoop batter into muffin tins, dividing evenly among the liners. Top with rough chopped pecans.
- Bake muffins for 13-17 minutes, checking with a toothpick for doneness. When it comes out clean from the center the muffins are done.
- Transfer to a cooling rack and let sit for 5 minutes before serving. Enjoy!
Copyright A House in the Hills
Yum! These look delish Sarah! Pinning.
Ooo yum yum!! These must be delicious!!
These turned out excellent. I have already passed along the recipe to numerous people. I found I had to bake longer (somewhere around 22 minutes), which may be related to high altitude–use that toothpick. Also sprinkled some coconut sugar and cinnamon on top with the pecans.
Mine took about 22 to 25 minutes and I’m low altitude. But delicious!