- 5 organic, fresh eggs
- 1/2 c. pumpkin puree (it’s easy to do yourself)
- 1/3 c. honey
- 1/3 c. applesauce
- 2 T. coconut oil (or butter, if you can handle it)
- 1 t. apple cider vinegar
- 1 t. maple extract (or vanilla)
- 1/2-3/4 c. firmly packed coconut flour (I use 3/4 c. of my homemade coconut flour, if you use a conventional brand you will probably want to use the 1/2 c. measurement)
- 1 t. cinnamon
- 1/2 t. ginger
- 1/4 t. cloves
- 3/4 t. baking soda
Preheat the oven to 350 and line 12 muffin cups with paper liners.
In a blender (I used my Blendtec), puree eggs, pumpkin, honey, applesauce, coconut oil, apple cider vinegar, and maple extract.
Add in coconut flour and spices, pulse to combine, and let the batter sit for about 5 minutes to allow the coconut flour to soak up some of the liquid.
Sprinkle in baking soda and pulse to combine.
Pour 1/4 cupfuls of batter into lined tins and bake for 25-30 minutes, or until the muffins spring back lightly when touched and a toothpick inserted in the center of one comes out clean.
PLEASE NOTE that I use my homemade coconut flour for all my coconut flour recipes. I have not tested this recipe with other brands of coconut flour and cannot verify that they will achieve the same end product.
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