Excited for Halloween, but want to avoid a sugar coma? Our pumpkin muffins recipe is the perfect alternative to sweets and candy treats if you try to stay on a healthy track. Pumpkins are not just for carving, surprisingly, it is actually one of the most nutritious foods out there: loaded with antioxidants and disease-fighting vitamins. You can never have enough superfood and here’s a great way to consume pumpkin and coconut oil as a treat!
Who doesn’t like muffins? We used Pipkin’s 1-star Great Taste Awards products, the 100% organic raw coconut oil and organic coconut flour to enhance the taste with a delicious coconut flavour. Pumpkin muffins are naturally sweet and your little witches and wizards will love it!
4 tbsp coconut oil – then melted
2/3 cups pumpkin puree
1 cup golden syrup
1 ½ tsp cinnamon
½ tsp salt
1 tsp vanilla extract
1 cup coconut flour
½ tsp baking powder
1 pinch of oats per muffin to top – to personal preference
- Preheat oven to 180 degrees. Grease a 12-cup muffin tin well and set aside.
- In a medium bowl, add the melted coconut oil, golden syrup, eggs, pumpkin puree, and vanilla. Whisk to combine well. In a large bowl, add the soda, salt, cinnamon, and coconut flour. Stir to combine. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over mix here.
- Divide the batter among the 12 muffin cups. Sprinkle with additional oats. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back when lightly touched. Let the muffins cool for 5 minutes in the pan and then remove and allow them to cool on a wire rack. Enjoy warm or at room temperature.
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