Delicious Gluten-Free Muffin Recipe: Coconut-Pumpkin
Are you tired of sacrificing taste for nutrition? Look no further than these Gluten Free Coconut-Pumpkin Muffins. Not only are they bursting with flavor, but they are also free of gluten and dairy, making them a guilt-free treat.
As a nutritionist and food blogger, I strive to provide recipes that are not only delicious but also healthy. These muffins are made from natural ingredients such as coconut flour, pumpkin puree, and raw sugar. They are perfect for those who have gluten or dairy sensitivities or those who simply want to make healthier choices.
Plus, these muffins are a great way to satisfy your sweet tooth while still getting a dose of vitamins and minerals from the pumpkin. Whether you’re looking for a quick breakfast on the go or a mid-afternoon snack, these muffins are the perfect solution.
So why not try out this recipe and impress your family and friends with your baking skills? Trust me; they won’t even know they’re eating something that’s good for them!
Why You’ll Love This Recipe
Hey there fellow foodies! Today, I’m here to share with you an amazing recipe for Gluten-Free Coconut-Pumpkin Muffins that’ll surely tantalize your taste buds. Now, you might be thinking, “Why should I care about this recipe?” Well, let me tell you why you’ll absolutely love it!
First and foremost, these muffins are gluten-free, making them perfect for all you health-conscious folks out there who want to keep your diet free of gluten. Additionally, they’re dairy-free and paleo-friendly, making them a great option for those who follow dietary restrictions.
But just because these muffins are healthy doesn’t mean that they lack flavor. Packed with pumpkin pie spice, unsweetened flaked coconut, and pure vanilla extract, these muffins are full of rich flavors that’ll leave you craving for more. Plus, the addition of chocolate chips and pecans adds a crunchy texture and a burst of sweetness to each bite.
And the best part? These muffins are incredibly easy to make! All you need is coconut flour, almond flour, baking powder, pumpkin puree, raw sugar, maple syrup, eggs, coconut oil or butter, and a few other ingredients that you probably already have in your kitchen. With simple ingredients and quick prep time, these muffins can be ready in no time!
So whether you’re looking for a healthy breakfast treat or a sweet snack to satisfy your cravings without any guilt, these Gluten-Free Coconut-Pumpkin Muffins are sure to please. Trust me; once you try them out, they’ll become your go-to recipe for satisfying your sweet tooth while keeping your diet on track.
Ingredient List
For our healthy and gluten-free coconut-pumpkin muffins, we’ll need the following fresh and flavorful ingredients:
- ½ cup of coconut flour
- 1/2 cup of almond flour
- 1/4 cup of oat flour (or gluten-free all-purpose flour)
- 1 tsp of baking soda
- 1 tsp of gluten-free baking powder
- 2 tsp of pumpkin pie spice
- 1/4 tsp of sea salt
- 3 large eggs, at room temperature
- ⅓ cup of melted coconut oil
- 2 tbsp of softened unsalted or dairy-free butter
- 2 tsp of pure vanilla extract
- 1/4 cup of raw sugar or maple syrup, for sweetness
- 1 can (15 oz) of organic or homemade pumpkin puree
Optional:
– A handful of unsweetened flaked coconut for topping
– Some chopped pecans or chocolate chips for texture and flavor.
All these ingredients are readily available in most supermarkets or health food stores near you. They are also affordable and easy to buy online. You can customize your recipe by adding your preferred mix-ins, nuts or seeds, or using other spices like ginger or cinnamon.
The Recipe How-To
Here we are at the most exciting section of our article, the recipe itself! So let’s get started with making these gluten-free coconut-pumpkin muffins.
Ingredients
Before anything else, let’s ensure that we have all the ingredients handy. Here’s what you need to make 12-14 muffins:
- 1 cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoons gluten-free baking powder
- 2 tablespoons pumpkin pie spice
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup melted coconut oil
- 1 tablespoon pure vanilla extract
- ⅓ cup maple syrup
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- ½ cup unsweetened flaked coconut
- Optional: chocolate chips and/or pecans for topping
Directions
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Preheat the oven to 350°F and line a muffin tin with paper liners.
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In a mixing bowl, whisk together coconut flour, baking soda, gluten-free baking powder, pumpkin pie spice and salt.
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In another large mixing bowl, whisk together eggs, melted coconut oil, vanilla extract, maple syrup, and pumpkin puree until smooth.
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Add dry ingredients into the wet mixture and mix well until no lumps remain.
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Fold in unsweetened flaked coconut.
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Pour the batter evenly into the lined muffin cups (about 3/4 full).
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If using, sprinkle each muffin top generously with chocolate chips and/or pecans.
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Bake in the preheated oven for about 25 minutes or until a toothpick comes out clean when inserted into one of the muffins’ centers.
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Remove from heat and let it cool in the tin for around 10 minutes.
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Remove from tin and allow it to cool completely on a wire rack or serve warm and enjoy!
It’s easy-peasy, isn’t it? These muffins are perfect for breakfast or as a snack anytime, anywhere. You can store them in the fridge or freezer and reheat them whenever you want!
Substitutions and Variations
Are you looking to put your own twist on these gluten-free coconut-pumpkin muffins? Here are some simple substitutions and variations to make this recipe your own.
For Nut-Free Version: If you have a nut allergy or if you simply don’t prefer nuts, you can substitute the pecans with sunflower seeds or pumpkin seeds which add a similar crunch.
For Vegan Version: To make these muffins vegan-approved, swap out the eggs with 3 tbsp. of water mixed with 1 tbsp. of ground flaxseed. This acts as a binder and gives structure to the muffins in the same way that eggs do.
For Low Carb and Keto Version: To make it keto-friendly and low carb, use almond flour instead of oat flour in the recipe. Substitute raw sugar with your preferred low-carb sweetener like stevia or erythritol, but keep in mind the sweetness level may change.
For Paleo Version: Use coconut sugar instead of raw sugar, and replace maple syrup with raw honey to make them paleo-friendly.
For Chocolate Lovers Variation: Add chocolate chips or cacao nibs into the batter to make these muffins more indulgent.
For Spice Variant: For extra warmth in every bite, add extra pumpkin pie spice into the mixture.
With these easy substitutions and variations, you can take this gluten-free coconut-pumpkin muffin recipe in different directions, so experiment and remember to enjoy every mouthful!
Serving and Pairing
Once your gluten-free coconut-pumpkin muffins are ready, it’s time to think about how you can best serve and pair them. These muffins are perfect as a snack on-the-go or as a sweet breakfast treat to start your day.
You can also serve them warm with a cup of tea or coffee for an indulgent afternoon treat. Pairing these delicious muffins with a hot beverage will enhance the flavors and aroma of the muffins.
For an extra special touch, you can even top them off with some toasted coconut flakes, pecans or chocolate chips for added texture and flavor.
These gluten-free pumpkin muffins are versatile enough to pair with various beverages such as tea, coffee, milk, or juice. They can also be paired with fruits like berries, bananas or apples for a healthier option.
For an even more decadent treat, you can serve them with a dollop of whipped cream or ice cream for dessert after dinner.
No matter how you choose to serve and pair these muffins, they’re sure to impress your friends and family. Enjoy!
Make-Ahead, Storing and Reheating
Now that you have made these delicious Gluten Free Coconut-Pumpkin Muffins, you may be wondering about how to properly make-ahead, store and reheat them. The good news is that these muffins are perfect for any busy day of the week!
If you are planning on making these muffins ahead of time, simply bake and allow them to cool completely before storing them in an airtight container in the refrigerator or freezer. They can be made up to three days before you need them and can be stored in the fridge. If you want to freeze them, simply wrap each muffin individually in plastic wrap and put them all together in a freezer-safe container. This way, they can stay fresh for up to three months.
When it’s time to reheat your muffins, there are a few options available to you: You can use the microwave and heat them on high for about 20-30 seconds per muffin or put them in your oven at 350°F for around five minutes until they are warmed through.
Alternatively, you can also eat them cold straight from the fridge or even toasted with some almond butter on top! However you choose to enjoy these tasty treats, remember that they’re an excellent choice when looking for a healthy and nutritious snack for whenever you desire a pick-me-up!
These muffins are also excellent for breakfast or as a quick energy boost after working hard during the day. So don’t hesitate to make many batches of these yummy muffins and enjoy their flavor anytime you want!
Tips for Perfect Results
When it comes to baking, even the slightest difference can make a big impact on the taste and texture of your final product. Here are some useful tips to ensure that your gluten-free coconut-pumpkin muffins are perfect every time:
1. Use room temperature eggs and ingredients: This will help your ingredients incorporate better and result in a smoother batter.
2. Do not overmix the batter: Overmixing the batter can lead to tough and dry muffins. Mix only until just combined.
3. Let the batter rest: After mixing, let the batter rest for at least 10 minutes. This will help the gluten-free flours absorb the liquid and give a more consistent texture.
4. Measure ingredients accurately: Measuring ingredients is crucial in baking, especially with gluten-free flours. Using a kitchen scale is highly recommended for more precise measurement.
5. Check oven temperature: Always preheat your oven and check its temperature using an oven thermometer to prevent under or over-baking.
6. Do not overbake: Gluten-free baked goods tend to dry out quickly, so keep an eye on your muffins while they bake and take them out as soon as they are lightly golden-brown and a toothpick inserted into the center comes out clean.
7. Let them cool down before serving: It’s tempting to dig right into warm muffins fresh out of the oven, but it’s best to let them cool down for at least 10 minutes before serving. Cooling allows the muffin crumb to set and ensures a better texture.
By following these tips, you can guarantee that you’ll have perfectly delicious gluten-free coconut-pumpkin muffins every time you bake them.
Bottom Line
In conclusion, these Gluten-Free Coconut-Pumpkin Muffins are an excellent way to enjoy a healthy and delicious breakfast, dessert, or snack. This recipe consists of nutrient-packed ingredients that are gluten-free and dairy-free, making it an ideal option for individuals with dietary restrictions. With the combination of pumpkin, coconut flour, and flaked coconut, these muffins will delight your taste buds while keeping you satisfied until your next meal.
Substituting some ingredients can make this recipe even more versatile. You can add chocolate chips, pecans, or any other nut butter to create different variations of these muffins. The recipe is easy to make and store so that you can enjoy them anytime.
Don’t hesitate to try this recipe out yourself; it’s just too good to pass up! These Gluten-Free Coconut-Pumpkin Muffins are a fantastic alternative to traditional muffins that are loaded with artificial flavors and preservatives. With just one bite, you’ll fall in love with their tropical flavor and undeniable fluffiness.
Say goodbye to unhealthy breakfast options and try these Gluten-Free Coconut-Pumpkin Muffins today. You won’t regret it!
Gluten Free Coconut-Pumpkin Muffins Recipe
Ingredients
- 6 large eggs, beaten
- 1/2 cup pumpkin, canned
- 1/4 1/4 cup raw sugar or 1/3 cup maple syrup
- 2 teaspoons pure vanilla extract
- 1/4 cup butter or 1/4 cup coconut oil, melted
- 1/2 cup coconut flour
- 1 teaspoon gluten free baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsweetened flaked coconut
- 1/2 cup pecans, toasted and chopped
- 1/2 cup chocolate chips, darkest you can find
Instructions
- Beat the eggs, add other liquid ingredients, including pumpkin and the melted butter/coconut oil. Stir flour, baking powder, soda and spices together until uniformly blended. Add to liquid ingredients and blend well. Stir in coconut, pecans and chocolate chips. Portion into cupcake papers in a muffin pan. Bake in a 400 degree oven for 20 minutes.
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