Photo: Diliara Garifullina
Pumpkin Spice Muffins
10 ingredients
Makes about 8 muffins
openrecipes
Celebrate fall with gluten free muffins made from freshly roasted pumpkin and coconut flour.
Estimated Nutrition (whole recipe, rough)
1002
Calories
22g
Protein
45g
Fat
126g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup coconut flour
- ⅛ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 3 large eggs
- ½ cup freshly roasted pumpkin (canned pumpkin will not work)
- ½ cup honey
- 2 tablespoons vegan shortening
- ⅛ teaspoon vanilla crème stevia
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By elanaspantry ·
Recipe sourced from
openrecipes