Pumpkin Pie Muffins

Added on June 24th, 2012 by our friend from http://www.lacucinadikait.com

Cooking Steps

1) Preheat oven to 350, in a food processor combine dates, 2 tbsp of coconut milk, 1 tsp of water, 1 tsp of vanilla, and 1 tsp of honey, combine until mixture become creamy and caramel like both in taste and look, about 10 minutes

2) In a mixing bowl combine pumpkin puree, creamy date caramel, coconut milk,honey, and effs stir well to combine

3) In a separate bowl combined coconut flour, baking soda, and pumpkin pie spice, add dry ingredients to wet ingredients and continue to mix until all ingredients have been combined, spoon mixture into muffin tins and bake for at least 50 minutes, they could need longer depending on the size of your muffins

Serves 5
45- 60 min
This is a Recipe

Ingredients

  • 1 15 oz can of pure pumpkin puree
  • 1 1/2 cup of coconut flour
  • 1/2 cup of coconut milk + 2 TBSP
  • 1 tsp of water
  • 1 tsp of vanilla
  • 1 tsp 1/2 cup of raw honey
  • 1 tsp 15 chopped dates
  • 1 tsp of baking soda
  • 1 tbsp of pumpkin pie spice
  • 3 eggs
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5 Responses to “Pumpkin Pie Muffins”

  1. I do not know what I did wrong. Mine were dry as could be. They looked more like drop biscuits only drier. Maybe the wrong brand of coconut flour.

    laura, on June 25th, 2012
  2. Mallory Wheeler

    I’m not sure, but mine also were dry and didn’t rise at all! I’ve tried everything to salvage this recipe but nothing seems to be working.

    Mallory Wheeler, on September 15th, 2012

  3. I reduced the coconut flour to 1/2 cup and used about half of the honey called for. They were moist, but took forever to cook – almost 75 minutes in regular muffin tins. Next time will try a bit more flour – but the 1 1/2 cups is too much since coconut flour is so absorbent. I also added some Enjoy Life chocolate chips.

    akk13, on October 1st, 2012

  4. My first batch was horribly dry also. I added 1/3 melted coconut oil, and replaced 1/2 of coconut flour with 1/2 cup of almond flour to my second batch. I also don’t use the extra 1/2 of honey. We find them sweet enough with the dates. The second batch was much improved. I use the small muffin tins so my grandkids can enjoy the smaller muffins. The smaller tins also baked much more quickly. The baked muffins freeze well also.

    Nancy, on October 11th, 2012

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