These muffins are the perfect fall dessert or snack. They're full of flavor and are made with low-glycemic coconut sugar (which won't spike your glucose levels) and coconut flour, a prebiotic that feeds the good bacteria in your gut (and will keep these muffins incredibly moist when baking).
- 1 c pureed pumpkin
- 4 eggs
- 1/4 c coconut oil
- 1/4 c almond milk
- 1/4 c coconut sugar (or maple syrup)
- 1 tsp vanilla
- 1/2 c coconut flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 1/4 c chopped pecans
1. Preheat the oven to 350 F, and line muffin tins with liners.
2. In a mixing bowl, combine the pureed pumpkin, eggs, melted coconut oil, unsweetened almond milk, sugar of choice, and vanilla, then mix until smooth.
3. Add in coconut flour, baking powder, ground cinnamon, ground nutmeg, and a pinch of salt.
4. Gradually add the ingredients to the mixing bowl and mix until it is well combined. The batter will be thicker, as coconut flour tends to soak up moisture.
5. Fold in chopped pecans into the batter.
6. Fill each muffin cup with batter.
7. Bake at 350 F for approximately 20-25 minutes, or until the muffins are set. You can check this by poking a toothpick in the center to see if it comes out clean.
8. Pull the muffins out and let them cool, then enjoy!
Kacie Q is part of the Customer Support Team at Veri. She grew up in Montana, where she graduated with a B.S. in Nutrition from Montana State University. She also has an M.S. in Sport and Performance Psychology from the University of Tennessee. Kacie spent the last 12 years as a professional photographer and is combining all her passions at Veri and helping create content for glucose-friendly meals. Kacie resides in Tennessee with her fiance and her dog, Nash.