Pumpkin Muffin Mounds

October 2, 2013 by Leanne Vogel April 19, 2017

Scone-like muffins made with coconut flour, pumpkin puree, and a healthy dose of pumpkin spice. They’re crisp on the outside, and muffin-like on the inside. Perfect for breakfast, snack or dessert with a little whipped coconut cream on top.

Ingredients

• 3 eggs
• 1/3 cup pumpkin puree
• ¼ cup honey
• ½ teaspoon pure vanilla extract
• ½ cup coconut flour
• 1 tablespoon pumpkin spice
• ¼ teaspoon baking soda
• Pinch sea salt
• 2 tablespoons coconut oil, cut into small sections and chilled for 2 minutes

Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
2. In the bowl of your stand mixer, add eggs, pumpkin, honey and vanilla extract. Beat until well combined.
3. Stop the mixer and add in coconut flour, pumpkin spice, baking soda and salt. Turn on your stand mixer again and mix until combined.
4. Drop in coconut oil pieces and mix until everything is incorporated.
5. Using a ¼ cup measuring cup, scoop dough into the cup, press the top with your hands. Then flip the dough out on to the prepared baking sheet.
6. Repeat with remaining dough.
7. Bake in preheated oven for 20-25 minutes until tops are golden.
8. Remove from oven, allow to cool on the baking sheet for 10 minutes before transferring over to a cooling rack to cool completely.

Notes

Pumpkin Spice – if you do not have pumpkin spice, you can make your own by combining: 1½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg and ¼ teaspoon of ground all spice. Use the full amount in this recipe.

Eggs – coconut flour requires a lot of eggs. I bet you could replace the 3 eggs in this recipe with ¾ cup of egg whites, however I have not tried it. I do not recommend replacing the eggs with chia or flax eggs.

Stand Mixer – if you do not have a stand mixer, no worries! You could use your food processor or hand mixer… or your hands!

Nutrition Information Per Serving