Gluten Free Pumpkin Muffins
 |
| Gluten Free Coconut Flour Pumpkin Muffins |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Servings: 12 muffins
Preparation time: 10 minutes
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon powder
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice/nutmeg
- 1/2 cup pumpkin puree
- 6 eggs (or 4 whole eggs and 2 whites...a good way to use up your egg whites)
- 1 teaspoon vanilla
- 1/2 cup coconut oil, melted
- 3/8 cup maple syrup (about 3 1/2 oz)
- pinch salt
- 1/4 cup chopped walnut pieces
Preheat oven to 400F. Grease a muffin pan or line with paper liners.
Sift together coconut flour and spices together.
Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.
With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.
Divide batter between 12 muffin cups. Sprinkle with walnuts.
Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).
Cream Cheese Icing
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.
Recipe submitted by Shirley, Germantown, MD
|
| The average is oldaverage based on oldtotal votes. |
Would coconut cream with Stevia added in be an idea? i realize that sweeteners have properties that allow baked goods to succeed and I really would like to use this wonderful coconut flour to make things. I found and tried one thing, but it wasn`t too successful and coconut flour is pretty dense and was dry. That was early on in my introduction to Tropical Traditions products, so will have to try again one day.
I am not allowed any other grains or fruits either right now, so am quite handicapped for enjoying anything baked these days.
Thanks for any thoughts on this.
It would be easier for me to help if you had some specific recipes in mind as each coconut flour recipe will react differently to changes and there really isn't a "one size fits all" technique. For this recipe (GF Pumpkin Muffins) you could try adding more pumpkin/coconut oil (or both) in replace of the maple syrup and add stevia to taste. If you feel the mixture needs another egg, then add one more and adjust the pumpkin/oil amounts a little more. The batter should be thick (when you swirl a whisk in it the batter come up with it like whipped cream) but wet, and not the least bit dry or hard to stir. Just on the thick side, like whipped cream (sans the fluffiness). Since there is so little sweetener to these muffins to begin with I think the stevia will be great with those little adjustments. As for the cream cheese topping, just replace the maple syrup/honey with stevia to taste.
I hope this helps! Let me know if you have any other questions.