Recipe :: Gluten Free Coconut Flour Pumpkin Muffins

I've been flirting with the Paleo/Primal/Grain-free lifestyles lately.  The recipes look amazing, but are a bit intimidating and require ingredients that I don't normally stock.  I decided to take the plunge and buy some coconut flour and coconut oil from this great website I found: Tropical Traditions.  So, here's the first grain-free muffin recipe I tried.  I found it on this blog: The Almond Flower.  They are so moist and amazingly good!  I did have to cook mine for quite a bit longer than 12-15 minutes though...I would say they went a full 20-25 before getting brown.  I think I'm going to try them without the muffin liners next time...I hate wasting all that deliciousness in the paper!!


Gluten Free Coconut Flour Pumpkin Muffins

1/2 C coconut flour
1/2 tsp baking soda
1/2 C pumpkin puree (I used organic canned pumpkin)
5 eggs
1 tsp vanilla
1/2 C coconut oil, melted
1/2 C honey
1/2 tsp salt

Preheat the oven to 350
Whisk together the pumpkin puree, eggs, vanilla, honey and cooled, but still liquid, coconut oil.  
Mix the coconut flour, baking soda and salt into the wet ingredients.
Mix well until there are no lumps (one of the downsides of baking with coconut flour).
Using an icecream scoop, scoop even amounts into a lined muffin tin.
Bake 12-15 minutes until the top does not jiggle and is slightly browned.  
Makes 12 muffins