Who says you can’t eat pumpkin in the spring? When I’m craving something sweet, I try to find a healthier alternative to store-bought baked goods. They are typically loaded with artificial colors, toxic ingredients, and preservatives. This recipe uses canned pumpkin puree which is packed with vitamins and minerals as well as antioxidants. I use coconut sugar instead of white sugar – it has a lower glycemic index and small amounts of minerals, antioxidants, and fiber. The secret to this recipe is the organic coconut oil – it’s rich savory flavor really elevates this to a decadent treat! They truly melt in your mouth.
I use Bob’s gluten free flour in this recipe, but you can use traditional all-purpose flour if you’d prefer. It’s very easy to make (trust me, baking is NOT my specialty!) Simply combine the dry ingredients while the oven is preheating, mix the wet ingredients together separately, then combine them. That’s it! Spoon into the muffin pan and bake. Hope you enjoy them!
- 1 3/4 cups all purpose flour (regular or gluten free)
- 2/3 cup organic coconut sugar
- 1/2 cup organic brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg
- 2 eggs
- 1 15-ounce can pure pumpkin puree
- 1/2 cup organic, unrefined coconut oil (melted)
- 1 tsp. organic vanilla extract.
- Preheat oven to 375°. Line a 12-count muffin tin with parchment paper liners.
- In a medium bowl, whisk together the dry ingredients (flour, coconut sugar, brown sugar, baking soda, salt, cinnamon, gloves, and nutmeg)
- In another medium bowl, whisk the eggs and add the pumpkin puree, coconut oil, and vanilla extract until combined.
- Add the wet ingredients into the bowl of dry ingredients and mix until just combined.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
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