Pumpkin Coconut Muffins Recipe
Cook Time: 20 Minutes
Phase: Phase 2
4 tablespoon Unsalted Butter Stick
0 1/2 tsp SALT Morton Salt, Inc.
1 cup Sucralose Based Sweetener (Sugar Substitute)
1 1/2 tsp Vanilla Extract
0 1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
0 2/3 cup Pumpkin (Without Salt, Canned)
0 2/3 cup COCONUT FLOUR Whole Foods Market, Inc.
0 1/4 tsp Mace (Ground)
7 large EGG Just, Inc.
1 1/2 tsp CINNAMON Sugar 'N Spice, Inc.
- Preheat oven to 350°F. Prepare a muffin tin with muffin liners. Set aside.
- Beat the butter with the granular sugar substitute until light and fluffy, about 5 minutes. Add the eggs one at a time while blending then the pumpkin and vanilla until fully incorporated.
- In a small bowl combine the coconut flour with the cinnamon, mace, baking powder and salt. Whisk to break up any clumps then add to the pumpkin mixture. Blend into a smooth thick mixture.
- Fill the muffin liners about 2/3 fill or until all 12 wells are filled. Bake for 20-25 minutes until set in the center. Remove from the oven and allow to cool in the pan before removing to fully cool. May be frozen for up to one month.
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.