Grain-Free Pumpkin Spice Muffins
Try this Grain-Free Pumpkin Spice Muffins recipe, or contribute your own.
Try this Grain-Free Pumpkin Spice Muffins recipe, or contribute your own.
- Carbohydrate 11.8803706131836 g
- Cholesterol 40.6708333333333 mg
- Fat 29.2191850566952 g
- Fiber 5.29169294761003 g
- Protein 1.96741762905828 g
- Saturated Fat 20.6917186966018 g
- Serving Size 1 1 Serving (68g)
- Sodium 162.832766560614 mg
- Sugar 6.58867766557355 g
- Trans Fat 1.89548807963159 g
- Calories 305 calories
Step-by-step
- Preheat oven to 400 degrees.
- Add pumpkin puree, coconut oil, and ripe banana to a food processor and process until smooth.
- Add the eggs to a large bowl and whisk until frothy.
- Add the pumpkin and banana puree mixture to the bowl with the eggs and whisk until smooth.
- Add the baking soda, vanilla, pumpkin pie spice, and coconut flour and whisk until smooth.
- Grease a muffin tin with a dab of coconut oil and fill each tin with the muffin mixture.
- Sprinkle pecans (if using) over the top.
- Bake for 13 -15 minutes, or until lightly browned and set in the middle.
Beyond the Bowl
The ingredient list omits how coconut flour behaves when scaled. Coconut flour absorbs moisture at exceptionally high rates. Doubling this recipe requires reducing the total flour volume by roughly ten percent, or adding an extra egg to prevent a dry, crumbly texture. Five eggs provide the necessary structural lift for this dense batter.
Scaling and Equipment
Mixing this batter in a single large bowl works well for a single batch. Tripling the batch overwhelms standard hand whisks. Switch to a stand mixer fitted with the paddle attachment when producing more than thirty-six units. Maintain the initial oven temperature at 400 degrees Fahrenheit for the first five minutes to secure proper dome formation before reducing heat if necessary.
Substitutions and Storage
Swapping coconut oil for melted butter alters the fat ratio slightly due to water content in dairy butter, yielding a softer crumb. Substituting mashed winter squash for pumpkin puree requires draining excess liquid through cheesecloth first. Store baked muffins in an airtight container at room temperature for up to three days, or freeze them individually wrapped for up to two months.
