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Vegan Coconut Flour Pumpkin Muffins {grain-free}

VGFGrF

Your new favorite breakfast on the go: vegan coconut flour pumpkin muffins! They are easy-to-make, grain-free, gluten-free and so delicious.
coconut flour pumpkin muffins in a muffin tin

Muffins will always be one of my favorite breakfasts (and snacks!) on the go, and this interpretation of pumpkin muffins provides a healthy new twist.

Rather than relying on traditional wheat flour, my newfangled interpretation of classic pumpkin muffins relies on coconut flour.

Coconut flour is naturally grain-free, gluten-free, nutritious (think high fiber and low carb), plus, it has a natural, subtle sweetness, which allows you to keep any added sugars to a minimum.

overhead shot of coconut flour pumpkin muffin

 

Feel free to swap in an equal amount of squash or carrot puree to replace the pumpkin, or use honey or coconut palm sugar in place of the maple syrup.

The one element of this recipe that cannot be varied is the chickpea flour.

The chickpea flour acts as an egg substitute. While other eggs substitutes, such as flaxseed meal, chia seeds, applesuace, or pysllium work in a broad range of recipes, they do not work wit coconut flour. It’s just the nature of coconut flour. In lieu of eggs, chickpea flour (plus water) is the only option for giving the coconut flour the structure needed to work in quick bread recipes such as this

Despite tasting sweet and rich, these lovely muffins have just 112 calories apiece, and will keep you feeling happy and full for hours! Happy baking, everyone!

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Vegan Coconut Flour Pumpkin Muffins {grain-free}


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 10 muffins 1x

Description

Your new favorite breakfast on the go: vegan coconut flour pumpkin muffins! They are easy-to-make, grain-free, gluten-free and so delicious.


Ingredients

Scale

Instructions

  1. Preheat oven to 350F. Line 10 cups of a standard muffin tin with paper liners.
  2. In a small bowl, whisk together the coconut flour, chickpea flour, baking soda, pumpkin pie spice, and salt.
  3. In a large bowl, whisk in the water, pumpkin, oil, coconut sugar, vanilla and vinegar. Add the coconut flour mixture, stirring until blended.
  4. Divide batter evenly between lined muffin cups.
  5. Bake in the preheated oven for 22 to 25 minutes until puffed and surface appears dry. Transfer to cooling rack and cool completely in pan.

Notes

Storage: Store in an airtight container at room temperature for 1 days, the refrigerator for 1 week, or the freezer for 3 months.

  • Category: Muffins, Bread, Brekafast

Nutrition

  • Serving Size: 1 muffin
  • Calories: 112
  • Sugar: 6.1g
  • Sodium: 157 mg
  • Fat: 5.3 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 8 g
  • Fiber: 3.7 g
  • Protein: 2.6 g
  • Cholesterol: 75 mg

Keywords: coconut flour, chickpea flour, pumpkin, muffins, grain-free, gluten-free, healthy

 

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Maralee cameron

Sunday 11th of October 2020

The muffins are not sweet enough. 1;4 brown sugar does not work.

Camilla

Friday 23rd of October 2020

Hi Maralee, Sorry it was not sweet enough for your tastes. You can always up the sugar to your liking.

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