Grain Free, No Sugar Added Pumpkin Muffins (only 10 minute prep time!)
My favorite thing about Fall has always been PUMPKIN EVERYTHING. But I’ve gotten very gluten and dairy sensitive the past 5 or so years so I’ve had to take it down a notch. Until I realized you can do it without the grains and cream!
Now listen, I am NOT a baker (I have zero patience and hate measuring stuff)…so if I can do it so can you! This recipe can also be made into a pumpkin bread or bundt cake by just sticking it in a loaf pan or bundt pan.
So here’s my SUPER easy clean pumpkin muffins…I started by trying some recipes and advice online a few years ago and have been tweaking it the past couple Fall seasons so here it is!
“Clean” Grain Free, No Sugar Added Pumpkin Muffins (only 10 minute prep time!)
This can also be used as a bread or bundt cake if you stick it in a loaf pan. It is SUPER soft on the inside. Add whipped cream or vanilla ice cream and yummmm.
Servings: 6 large muffins
Equipment
- Mixer or mixing bowl and heavy duty whisk
- Silicone Spatula
- Measuring Cups
- Measuring Spoons
- Muffin Pan/Loaf Pan/Bundt Cake Pan
Ingredients
- 6 medium eggs
- 2/3 cup pumpkin puree
- 1/2 cup honey
- 1 tsp vanilla extract
- 1 cup coconut flour (the finest grain you can find)
- 5 tsp pumpkin spice
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 4 tbsp coconut oil
- 1 pinch salt
Instructions
- Preheat oven to 350
- Mix all ingredients together until fully combined and there are no clumps. If you're using a mixer, I have to scrape the edges sometimes to get the clumps out
- Bake for 20 minutes
- Leave in the oven for 5 minutes
- Serve warm with whipped cream or vanilla ice cream and enjoy!
Step 6: LICK THE BATTER
