Fluffy Coconut Pumpkin Muffins That Melt In Your Mouth

Coconut Pumpkin Muffins are delicious and super keto friendly and healthy. These are fluffy, taste yummy and melt in your mouth just like wheat muffins do. Best of all nobody will guess how healthy they are, and you’ll never tire of eating them.

These muffins are gluten-free, dairy-free, nut-free, sugar-free and are suitable for vegetarians. Voila!

These muffins are super easy to prepare, all you need is a food processor or a wooden spoon to mix in a bowl. It takes less than five minutes to prepare, mix and put in the oven.

The coconut oil in this recipe keeps the muffins moist. They’re perfectly sweet as you’d expect, and the extra warm spices adds additional flavour to what would be a bland taste without.

These muffins are heart warming to eat anytime of the year not just during Halloween. They can be eaten anytime of the day, and they can be eaten by anyone, they will be a huge hit with whoever you choose to share them with.

Never be tempted to make a coconut pumpkin loaf because they don’t cook in the centre too well. They’re too moist cooked this way and takes triple the time to bake.

TIPS COOKING YOUR CAKE:

Muffins taste far better when made with coconut flour and this recipe uses certified organic coconut flour. If you don’t use certified organic coconut flour you will need to add a little less flour.

If you’re feeling adventurous sprinkle each muffin with your favourite chopped seeds, try homemade roasted pumpkin seeds, nuts, chocolate chips or dried fruit before cooking etc. Push your chosen topping into the batter to stick before cooking. Or top with cream cheese after they’re cooked and cooled down.

Once they’re cooked, cool before storing in the fridge in an airtight container or freeze them.

If you prefer warm muffins ie the next day (if they last that long) reheat in the microwave for about ten seconds.

CHEF’S NOTES:

Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.

Note: Erythritol is an alternative to cane sugar, it is a type of sugar alcohol that the body can’t digest into glucose so it does not spike blood sugar. It has a glycemic index of 0 and is effectively 0 net carbs. Therefore, it is completely subtracted from the net carbs.

Kitchen Tools: Muffin Tray, Muffin Cases, Mixing Bowl & Wooden Spoon.

Prep: 10 min
Cook:
30 min
Servings: 6

G. Carbs: 25g
N. Carbs: 5g
Freezable: Yes

Protein: 7g
Fibre:
5g
Fat: 14g

Kcal: 190
Course:
Cakes
Difficulty: Easy

INGREDIENTS

  • 4 large Eggs

  • 120g canned Pumpkin Puree

  • 75g Organic Coconut Flour

  • 4 tbsp Extra Virgin Coconut Oil (butter or other oil can be used)

  • 100g Erythritol (other sugar can be used)

  • Pinch of Himalayan Salt

  • 1 tsp Baking Powder

  • 1/4 tsp Baking Soda

  • 1 tsp ground Ceylon Cinnamon

  • 1/2 tsp ground Nutmeg

  • 1/2 tsp ground Ginger

  • 1/8 tsp ground Cloves

  • 1/8 tsp ground Allspice

DIRECTIONS

  • Preheat your oven to 325 F / 165 C / gas 3.

  • Grease and line your muffin baking tin.

  • Melt the coconut oil on your stove or in your microwave for one minute or so.

  • In your food processor add all your ingredients, blend together until smooth. Be careful not to over blend as this will give you a denser cake.

  • Spoon into muffin liners cases.

  • Put in your oven for approximately 25 minutes.

  • When cooked transfer the muffins to a cooling rack to cool off completely before eating.

  • Store in a dry place in an airtight container.

  • Serve and enjoy!