We’re pretty sure your whole family will love this lightly sweet and slightly spicy recipe from my new cookbook for pumpkin muffins! These are the perfect addition to your Thanksgiving morning breakfast or make a great afternoon snack while you’re waiting to carve the turkey!
And here’s proof the recipe is kid-tested and approved! Enjoy a short video of little Elise, Kate’s one-year-old daughter, caught in the act of a double “muffin” fisting!
*To find out how and where to purchase coconut cream concentrate (coconut butter) or coconut flour, click here.
- 2 T butter or coconut cream concentrate (coconut butter) for a dairy free option
- ⅓ cup coconut cream concentrate
- ½ cup pumpkin
- 3 eggs
- 1½ t vanilla
- 3 T cinnamon
- 1 T pumpkin pie spice
- ½ t baking soda
- ½ t baking powder
- ½ cup plus 2 T honey
- ⅓ cup coconut flour
- 4 T hydrolyzed gelatin
- Coconut oil (to grease tins)
- Preheat oven to 350°F.
- Melt butter and coconut cream concentrate in a small saucepan over low heat. Set aside.
- In a large bowl, whisk together the remaining ingredients with the exception of the gelatin.
- Add in the butter/coconut mixture and blend well.
- Sprinkle gelatin over top then mix until incorporated.
- Allow batter to rest for 5 minutes then spoon into 24 mini-muffin tins lightly greased with coconut oil.
- Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in tins for 5 minutes before removing.
- To remove, run a thin rubber spatula gently around the edges and allow to fully cool on a wire rack.
- These muffins are a great option for those who desire a somewhat spicy, lightly sweetened muffin with a texture resembling that of traditional flour. If you prefer a more moist, sweeter muffin, add ⅓ cup applesauce (unsweetened or sweetened, according to your taste) for a yummy alternative.
- C = 20g P = 4g F = 7g
- 160 calories per serving
- (calculated without applesauce)