Ingredients30 m servings 169 cals
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk pumpkin puree, coconut flour, coconut oil, agave nectar, eggs, cinnamon, vanilla extract, nutmeg, baking powder, and pumpkin pie spice together in a bowl until batter is smooth; fold in walnuts. Spoon about 3 tablespoons batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
Per Serving: 169 calories; 13.8 g fat; 8.5 g carbohydrates; 4.8 g protein; 93 mg cholesterol; 80 mg sodium. Full nutrition
ReviewsRead all reviews 5
We thought these were fairly yummy. I did not add any sweetener, only added coconut, raisins and walnuts. Be sure to add extra spices.
My grandsons love them! I switched out the walnuts for dairy free mini chocolate chips, and baked them in mini muffin tins. I also cut the cinnamon and nutmeg in half for the kids. I might like ...
It was awful, what a waste of eggs and pumpkin. I followed the recipe as written, we are a family of 8 NO ONE could eat it. Don't waste your time :(
I am used to grain free baking so made a few tweaks using my usual ingredients..they turned out fine. I changed agave to honey, used nonhydrogenated shortening instead of the coconut oil and cu...