Sunday, September 22, 2013

Flaky and buttery and delicious.

Mikey’s Pumpkin Muffins

1/2 cup coconut flour (I use Bob’s Red Mill organic)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp pumpkin pie spice (OR 1/2 tsp ground cloves)
1/2 tsp baking soda
1/2 tsp table salt
1/2 cup(s) canned pumpkin
6 eggs
4 tbsp cold-pressed coconut oil, melted
1/3 cup maple syrup
1 tsp vanilla extract
1/4 cup walnut halves (optional)
1/4 cup dark chocolate pieces (optional)

Preheat oven to 350 degrees.
Mix dry stuff together in one bowl. Put pumpkin in another, add one egg and beat at a time, then the other wet ingredients.
Add dry to wet, mix until mostly incorporated but allow a few small lumps. Fold in nuts and/or chocolate or whatever else you wish to add.
Fill muffin cups 2/3 full of batter (about two small scoops if you have a portioner thinger). Bake for 18-22 minutes, until lightly brown on top and pass the clean toothpick test. Cool on a wire rack.
Because of the high egg content, I recommend storing these bad boys in the fridge if you’re going to have them for a few days (like that would happen anyway!). Just be sure to either warm up the muffins or let them return to room temperature before consuming.


  1. Why do you use canned pumkin?

  2. You can use whatever you prefer as long as it is plain pumpkin. There is nothing in plain canned pumpkin other than pumpkin.


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