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Gluten Free Pumpkin Delight Muffins recipe photo
Gluten Free Pumpkin Delight Muffins
photo by recipe author

Servings: 18
Preparation Time: 15 minutes

Beat your eggs, Then whip in remaining wet ingredients. Set aside.

In another bowl mix the coconut flour, baking powder, cinnamon and salt. Then add the dry to the wet and mix really well.

Now in your food processor add remaining ingredients. Process until it looks like a crumb mixture, don't go too long or you'll end up with a nut butter!

Now, on a table you should have your batter, your toppings, and some pure fruit blackberry jam. You will also need muffin pans and liners.

Preheat your oven to 350 degrees.

Now, in each liner (which you can grease if you want, the batter is sticky) put one tablespoon of batter. Then in the middle put a teaspoon of blackberries, then another tablespoon of batter on top, and finally sprinkle the nut topping on.

Bake for 25 minutes and then let them cool.

While they are cooling melt some dairy-free dark chocolate and then drizzle over your muffins with a spoon.

And then sprinkle on some unsweetened coconut flakes!

And then....ENJOY!!!

Recipe submitted by Junior Chefs, Deer River, MN

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Submit your recipe here!

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Another winner! But I don't see the blackberries listed in ingredients...how many?
# Posted By Karen | 1/28/11 2:01 PM
Karen...I believe it's referring only to the blackberry jam that you spoon on the first layer of batter, not actual blackberries. And yes, it does look like another winner. Am going to try these next. Just made the choc. coconut cake in a bunt pan and pouring the choc. coco. ganache over it. Mmmm...
# Posted By Lynne | 1/28/11 4:24 PM
Karen, they're using blackberry jam.
# Posted By Geri | 1/28/11 11:43 PM
I don't understand what to do with the pumpkin puree and dates that are put through the food processor! Do I add this to the batter and then proceed with putting batter in the muffin cups???? This recipe is missing some vital information.
# Posted By Angelica | 2/4/11 8:48 PM
The recipe is correct. You make the batter, then process the nuts, dates, coconut and cinnamon, which is then used as the topping for the muffins.
# Posted By Sarah:) | 2/4/11 9:26 PM
I like these muffins. I used buckwheat flour since I didn't have coconut flour. Reminded me of the crustless gf pumpkin buckwheat pie I made for thanksgiving. I didn't even make the chocolate topping and they're still very good. I found that if you use the little tin muffin liners they don't stick like they do to the paper ones.
# Posted By Nikasha | 2/6/11 3:24 PM
This recipe sounds great, but what is the nutrional value as in calories, portion size, carbs, protein. etc.
# Posted By Evelyn | 2/9/11 3:25 PM

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