per 1 serving size (Recipe makes 24 servings)
Amount Per Serving
Calories from Fat 79
% Daily Values*
Total Fat 8.80
Saturated Fat 5.16
Polyunsaturated Fat 0.47
Monounsaturated Fat 1.24
Total Carbohydrate 4.08
Dietary Fiber 1.94
Vitamin A 0.00%
Vitamin C 1.50%
* Nutritional Values are estimated and may vary
These are NOT cupcakes. They're not all that sweet (unless you add a sweetener from the "optional" list). They're kind of like baked pumpkin custard. They make a great breakfast that will keep you going all the way to lunch, and can be stored, covered, in the fridge.
Preheat oven to 400F.
Grease muffin pans very well with coconut oil or butter.
Sift together coconut flour, almond flour, baking soda, and spices into a small bowl. Stir to mix well and set aside.
Place pumpkin purÃ©e in a medium mixing bowl. Crack eggs into the bowl one at a time, mixing well after each egg. Add melted coconut oil or butter, maple syrup (if desired), and vanilla extract. Mix thoroughly. Unlike traditional muffin recipes, these muffins won't be made tough from a thorough mixing.
Add dry mixture to egg mixture and blend well until most of the floury lumps have disappeared, but don't stir more than necessary to blend. Gently fold in nuts (if desired), and/or chocolate chips (if desired).
Add to muffin tin to 2/3 full.
Bake 18-20 minutes, until lightly golden brown on top and a toothpick inserted into the center comes out clean. Do not over bake.
1/4 - 1/2 C maple syrup or honey
1/4 C coarsely chopped pecans or walnuts
3/4 C semi-sweet or bittersweet chocolate chips