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Sunday, 29 April 2012

Pumpkin, Coconut and Walnut Muffins - GRAIN FREE and AWESOME

I just made these and can't stop eating them! Found them on The Foodee Project Website and made a few little adjustments....

Pumpkin, Coconut and Walnut Muffins


  • 1/2 cup butter 
  • 6eggs, beaten
  • 1 teaspoon vanilla
  • 1/2 cup pumpkin puree
  • 1/4 cup honey 
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1 & 1/2 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 1/4 teaspoon sea salt


  • Preheat your oven to 400 degrees F.
  • Grease a standard muffin tray or use paper liners (paper is probably ideal).
  • Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey/maple syrup.
  • Measure dry ingredients (coconut flour, baking powder, cinnamon, cloves, allspice/nutmeg) into a sifter and slowly sift into the wet ingredients, whisking as you do so that you don’t have lumps in the batter.
  • Divide the batter evenly into the muffin tins and bake for approximately 15-18 minutes or until slightly golden brown on top and a toothpick comes out clean.


  • Add chopped walnuts and/or semi-sweet chocolate chips to the mixture before baking or place some on top.

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