Here’s a delicious gluten-free fall treat! A friend passed this recipe to me, so I don’t know its origins. Since I have altered it a bit, I don’t feel completely bad for posting it without the source listed.
Either grease muffin pan(s) well or use liners. I prefer to skip the liners whenever possible. It saves money and allows hungry people to get right into the goodness rather than having to deal with drooling on themselves while trying to remove the paper. 🙂
This recipe will make 24 muffins.
In a small bowl, mix:
- 1 cup coconut flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
In a larger bowl, place:
- 1 cup pumpkin puree
- 12 eggs, mixing well with puree after adding each egg
- 8 Tablespoons coconut oil or butter, melted
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
Add flour mixture to egg mixture and blend well until floury lumps have disappeared.
If desired, you can gently fold in:
- 1 cup (or to preference) chocolate chips
With a 1/4 cup measuring cup, scoop the batter into the muffin pans. Bake for 20 minutes.
And voila! A lovely fall treat for the whole family. 🙂