This recipe is so, so delicious. I am a serious pumpkin lover and you may not have ever thought to pair coconut with pumpkin, but seeing as though coconut is my 2nd love, I of course had to throw them together. They are devoured within minutes at every event I’ve taken them to. Super easy, healthy and even gluten free. This recipe is a great base for so many other treats. Sub out the pumpkin for applesauce, sub brown sugar for cane and up the cinnamon- brown sugar spice muffins. Sub out the pumpkin for banana + pecan pieces – banana nut muffins. Plus many more, I’m sure. This one is definitely worth a try, right in time for fall!
Prep: 10 minutes
Bake: 30-35 minutes
Yield: 16 muffins
2 1/2 cups oat flour
1 1/3 cup granulated cane sugar
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp nutmeg
3/4 tsp cinnamon
3/4 tsp ground cloves
1 (15 ounce) can pumpkin
1/2 cup coconut oil (this is my favorite brand)
3/4 cup shredded, unsweetened coconut
Preheat oven to 350 degrees.
Line muffin pan with paper liners.
In a large bowl, combine the flour, sugar, coconut, baking powder, baking soda, salt, nutmeg, cinnamon and ground cloves.
In a separate bowl, mix the eggs, pumpkin, and coconut oil, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Spoon batter into prepared muffin cups.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.