Pumpkin Nut Muffins
- Number of Servings: 12
Ingredients
- 1/2c Coconut Flour, Sifted- 1tsp Ground Cinnamon- 1/2tsp Ground Nutmeg- 1/4tsp Ground Cloves- 1/2tsp Baking Soda- 1/2tsp Salt- 1/2c canned pumpkin- 6 Eggs, Beaten- 4TBSP Coconut Oil- 1/3c Pure Maple Syrup- 1tsp Vanilla Extract- 1/4c Chopped Pecans- 3/4 Semi or Bittersweet Chocolate Chips
1. Pre-heat oven to 400 Degrees.
2. Grease muffin pan or use aluminum muffin pan liners.
3. Sift Flour, Baking Soda, Salt, and Spices into a small bowl. Set Aside.
4. Mix eggs into Pumpkin one at a time in a Medium bowl.
5. Melt Coconut Oil over low heat.
6. Add Coconut Oil, Maple Syrup, and Vanilla to the Pumpkin mixture.
7. Fold flour mixture into pumpkin mixture, do not over mix.
8. Gently Fold in Chocolate Chips and Nuts if using.
9. Bake for 18-20 minutes.
10. Serve warm or room temperature.
Serving Size: Makes 12 regular sized muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user LYAILA.
2. Grease muffin pan or use aluminum muffin pan liners.
3. Sift Flour, Baking Soda, Salt, and Spices into a small bowl. Set Aside.
4. Mix eggs into Pumpkin one at a time in a Medium bowl.
5. Melt Coconut Oil over low heat.
6. Add Coconut Oil, Maple Syrup, and Vanilla to the Pumpkin mixture.
7. Fold flour mixture into pumpkin mixture, do not over mix.
8. Gently Fold in Chocolate Chips and Nuts if using.
9. Bake for 18-20 minutes.
10. Serve warm or room temperature.
Serving Size: Makes 12 regular sized muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user LYAILA.
Nutritional Info Amount Per Serving
- Calories: 209.2
- Total Fat: 13.3 g
- Cholesterol: 93.0 mg
- Sodium: 186.1 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.7 g
- Protein: 4.2 g
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