I think October may be my favorite month. Not only is my birthday in October, but the weather is great, and fall is in full swing.
I'm pretty sure that I love everything about it – including that it's make-everything-pumpkin season. These Coconut Flour Pumpkin Muffins aren't your usual muffins, though. Coconut flour needs plenty of moisture, so using it in a pumpkin muffin is a natural fit. The coconut flour also gives these muffins a different texture. It's more light and fluffy than a normal muffin – like a muffin meets chiffon cake. They're super easy to make, and they are full of pumpkin spice goodness, which makes this a must-make recipe!
Coconut Flour Pumpkin Muffins
- 1/2 c . coconut flour
- 2 tsp . pumpkin pie spice
- 1 tsp . baking soda
- 1 c ½ . brown sugar divided
- 1/2 c . pumpkin puree
- 1/4 c . melted coconut oil
- 6 large eggs
- 1 tsp . vanilla extract
- 1/2 tsp . ground cinnamon
- 1/2 c . chopped pecans or walnuts
Preheat oven to 400F, and grease or line a 12-cup muffin tin. Set aside.
In a medium bowl, whisk together coconut flour, pumpkin pie spice, and baking soda. Set aside.
In a large bowl, whisk together 1 cup brown sugar, pumpkin, coconut oil, eggs, and vanilla until well-combined.
Whisk in coconut flour mixture until combined. Set aside.
To make the topping, stir together remaining brown sugar and cinnamon.
Divide batter among prepared muffin tins.
Sprinkle with brown sugar mixture and chopped pecans.
Bake 18-20 minutes.
Let cool in pan for 5 minutes. Remove to wire rack to finish cooling.