Pumpkin Spice Muffins
Cooking Steps
To make pureed pumpkin, chop and peel pumpkin and boil until soft. Then mash or use stick whiz to blend it up.
Heat oven to 200 degrees celsius. Grease muffin tins with butter and put aside.
Add all wet ingredients into a large bowl and mix together. Then add in dry ingredients.
Full tins up with mixture and place in oven until a skewer comes out clean approx 15 – 20 mins
Serves 8
15-20 mins
This is a Dairy Recipe
Ingredients
- 1 cup pureed pumpkin
- 3/4 cup shredded coconut
- 1 cup coconut flour
- 50 grams butter
- 2 teaspoons mixed spice
- 2 table spoons honey
- 1 teaspoon vanilla essence
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
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5 Responses to “Pumpkin Spice Muffins”
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Is that really 1C of coconut flour?
Hi,
I would like to try this recipe.
It includes a lot of coconut products. From what I know coconut sucks up all the moisture. Therefore aren’t the muffins going to be too dry and crumbly?
Thank you.
These turned out awful!!!! They are super dry and crumbly. I only used 3/4 C of coconut flour, but probably 1/3 C is the right amount. I would start with 1/4 C and add from there.
Tried and did not like. They seem to need more liquid, less flour, or something.
Unfortunately I didn’t read the other comments about using less coconut flour. However, while I was mixing this together I knew the batter was too dry, so I ended up adding the whole can of pumpkin puree and half of another, and about 2 1/2 cups of milk. The first batch came out a little bland, but I added a handful of chopped walnuts and carob chips in the second batch and they tasted decent.