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Pumpkin coconut flour muffins

February 5, 2013

Second of my coconut flour muffins are the pumpkin version. I like adding the coconut flour in this case because it overpowers the dull pumpkin flavor. Pumpkin usually has a very mild flavor, unless boosted with a ton of sugar, and I was not ready to kill my taste buds that way.

Pumpkin muffins

I am also against using almond meal because it oxidizes more oil and doesn’t have as desirable a flavor profile as coconut flour…in my opinion.

Coconut flour also seems to make a crumblier texture. I prefer that over the moist, cupcake-like almond flour, just due to personal preferences. If a moist, cupcake-like consistency is desired, go ahead and substitute almond flour, since it has been the only flour in my experience that has achieved a result similar to that of wheat flour, at least without getting into the complicated ratio measurements of tapioca, sorghum, and other flours.


I added some unsweetened chocolate chips, buried underneath the batter. I love it when the chocolate comes out half-melted, perfectly contrasting the crumbly, sweet muffin with a smooth, earthy afterthought. I use Tcho unsweetened baking chips because the pieces are bigger, thereby making the melty area even bigger. Also because I love chocolate too much.

Pumpkin muffins

Below is the recipe for 2 medium-sized muffins that fit about 1/4 cup worth of filling. Scale size as needed.

1 Tbsp coconut oil
1 Tbsp honey, or equivalent in other sweetener
1 egg
1/4 tsp vanilla extract
1/4 cup pumpkin puree
2 Tbsp coconut flour
1/2 tsp pumpkin spice
1/4 tsp baking powder
pinch salt

(1) Preheat oven to 350 degrees F.
(2) Melt the coconut oil if necessary and cream with honey.
(3) Mix in the egg, vanilla extract, and pumpkin puree.
(4) Sift together coconut flour, pumpkin spice, baking powder, and salt, and add the dry mixture to the wet mixture, enough to incorporate the ingredients, but not overmixing.
(5) Spoon the batter into a medium-sized muffin pan, each holding about 1/4 cup worth of filling.
(6) Bake in the oven for about 25-30 minutes, until the outside of the muffins are barely browned, or if a toothpick comes out clean.
(7) Cool 5-10 minutes before consuming. The longer the sit, the better it tastes.


Dai Dai


From → Recipes

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