Coconut Flour Pumpkin Muffins

EMPOWERED SUSTENANCE(1)
9Ingredients
35Minutes
160Calories

Ingredients

US|METRIC
  • 1/2 cup coconut flour (click here to get a free bag added to your Thrive cart)
  • 4 eggs (at room temperature)
  • 1/4 cup coconut oil (melted, or ghee)
  • 6 tablespoons pumpkin purée (or squash or carrot purée)
  • 2 tablespoons pure maple syrup (or honey)
  • 1 teaspoon cinnamon (or pumpkin pie spice)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon baking soda
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    NutritionView More

    160Calories
    Sodium6% DV140mg
    Fat22% DV14g
    Protein8% DV4g
    Carbs2% DV7g
    Fiber8% DV2g
    Calories160Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol105mg35%
    Sodium140mg6%
    Potassium110mg3%
    Protein4g8%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate7g2%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A40%
    Vitamin C2%
    Calcium2%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Melanie G. 2 years ago
    Totally edible... my first coconut flour recipe, so I don’t have much to compare it to. The muffins are moist and tasty. Not very sweet. They look exactly the same as when I put them in the oven. I used half carrot and half pumpkin, microwaved from frozen and mashed. Using fresh organic vegetables would probably give a better result.

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