I had a pumpkin that was rapidly approaching its ‘best by’ date so I pureed it through the food mill and then looked for recipes to consume the product (being – allegedly – summer, I wasn’t leaning towards soups) I also had a bag of coconut that was had yet to contribute meaningfully to my Green Journey. This recipe from Small Footprint Family helped solve part of my problem…

The Makin’s

• 6 eggs, room temperature
• 4 tablespoons of coconut oil or butter, melted
• 1/2 cup of pumpkin puree
• 1 cup of honey
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground mace or pumpkin spice
• 1/2 teaspoon of sea salt
• 1 teaspoon of vanilla
• 1/2 cup of sifted coconut flour
• 1/2 teaspoon of baking powder

The Making

Blend together the eggs, coconut oil, pumpkin puree, sweetener, cinnamon, mace, salt and vanilla.

Add the coconut flour and baking powder and blend into a batter until there are no lumps.

Pour the batter into greased muffin cups.

Decorate the muffin tops with a pecan or shredded coconut. I skipped this because I was in a hurry.

Bake at 400 degrees F for 18 minutes, or until a skewer comes out clean.

Insights

Tasted OK.

Would have tasted better with a topping.

A bit heavy for my liking but my last exploration with coconut flour had a similar effect – I’m not sure if that is inherent in that sort of flour of if it’s just me..