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

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Coconut Pumpkin Custard

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5
Preparation Time: 8 minutes

• Coconut oil
• 3 large eggs
• 1 (15 oz.) can pumpkin puree
• 14 oz coconut milk*
• 2 tablespoons honey (or to taste)
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• Toasted coconut, optional
• Whipped cream, optional

Preheat oven to 350 degrees F. Lightly grease 5 8 oz custard cups/ramekins with coconut oil.

Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.

Divide batter between the 5 prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.

Bake for 40 minutes (or until knife inserted in middle comes out clean).

Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Carole, Lakewood, CO

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Yield: 3 dozen

• 3/4 cup virgin coconut oil
• 1/4 cup butter
• 3/4 cup organic whole cane sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3/4 cup organic spelt flour
• 1/4 cup organic coconut flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 cup pecan meal, or finely chopped pecans
• 1 cup canned pumpkin
• 1/4 cup water
• 1 1/2 cups semisweet chocolate chips

Preheat oven to 350 degrees.

In a mixing bowl, cream coconut oil, butter and sugar. Beat in egg and vanilla. Combine flours, oats, baking soda, cinnamon, ginger, and pecans. Stir into creamed mixture alternately with pumpkin and water mixture. Fold in chocolate chips.

Drop by tablespoonfuls onto greased baking sheet. Bake in preheated oven for 8-10 minutes or until lightly browned on bottom of cookie.

Recipe submitted by Martha, Battle Creek, MI

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