WFand GF Pumpkin Nut Muffins

Somebody sent me this recipe, but I forgot to make a note of who or where it came from:

Pumpkin Nut Muffins
(wheat-free and gluten-free)

½ cup coconut flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
OR 2 teaspoons pumpkin pie spice mixture
½ teaspoon baking soda
½ teaspoon salt
6 eggs, whisked
4 Tablespoons coconut oil (or unsalted butter), melted
1/3 cup pure maple syrup, preferably Grade B
1 teaspoon vanilla extract
(optional)
½ cup coarsely chopped pecans OR walnuts
INSTRUCTIONS
Preheat oven to 400°F. Grease muffin pan(s) well or use aluminum disposable muffin liners (muffins stick too much to paper liners).
Sift coconut flour, baking soda, salt, and spices into small bowl. Stir to blend well and set aside.
In medium bowl blend eggs, melted coconut oil or butter, maple syrup, spices, and vanilla extract.
Add flour mixture to egg mixture and blend well with a whisk until most of the lumps have disappeared, but don’t stir more than necessary to blend. Gently fold in nuts, if using.
Spoon into greased muffin pan or cup liners, about ½ to 2/3 full, distributing evenly.
Bake at 400°F for 18-20 minutes, until light golden brown on top (just starting to develop “brown spots” and toothpick inserted into center of a muffin is “clean” when removed.
Turn out and cool on wire rack. Serve warm or room temperature.

Linked up at Hoosier Housewife’s Cupcake Tuesdays

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One Comment

  1. HoosierHomemade
    Posted November 7, 2011 at 1:18 am | Permalink

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