These pumpkin mini muffins are super moist and low in sugar. These are made with coconut flour, which has a high amount of fiber and is grain free.
If you have never worked with coconut flour before, it can definitely be tricky. Coconut flour soaks up moisture and usually needs extra eggs in recipes. So if you want to experiment and improvise, like I like to do, just be careful with your ratios. I have ruined many a coconut flour recipe while experimenting :)
Ingredients
4 eggs, separated1 cup pumpkin puree
4 Tbsp coconut flour
2 Tbsp cocoa powder
7 Tbsp coconut oil
5 Tbsp honey
1 tsp pumpkin spice
1 tsp baking soda
1/2 tsp salt
Directions
Preheat oven to 350 degrees.Coat a mini muffin pan with non stick spray. (you can also use paper cups to line the pan, but this pan would be so much easier.)
In a medium bowl, beat the egg whites with a mixer on high until stiff, about 2 minutes.
In a large bowl, add all other ingredients (except the egg whites) and whisk until combined.
Fold in the egg whites.
Place ~ 1 Tbsp of batter into each muffin cup.
Bake for ~17-20 minutes.
Makes about 36 mini muffins
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