I've decided to do less wheat this year, so I went through my Pinterest pumpkin pins, searching for grain or gluten-free options for some pumpkin puree I'd thawed earlier in the week. Unfortunately, several of my pins didn't link to the correct recipe, but just the blog. Another required a password to access that blog. Ugh. Too much Pinterest traffic makes it harder and harder to find active links these days!
Anyway, I finally found one that worked, which I had pinned a while back. And though I thought I'd already made these, I couldn't find any evidence. So, I set out to make them again. You can find the original recipe over here, and my adaptation below.
Ingredients:
1/2 c. coconut flour (I use Nutiva organic)
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. pumpkin pie spice
4 eggs
2/3 c. pumpkin puree
1/4 c melted coconut oil
1/4 c. milk
1 tsp. vanilla
1/4 c. pure maple syrup (NOT pancake syrup)
1/4 c. chopped pecans
Instructions:
Preheat oven to 400.
Mix coconut flour, baking soda and powder, and spices in a small bowl.
In a larger bowl, melt coconut oil. Then add pumpkin, eggs, milk, vanilla, and maple syrup. Stir until well combined.
Add flour to wet mix and stir until combined.
Line 12 muffin cups with liners or grease well.
Divide mixture between cups, then sprinkle with pecans.
Bake 25-30 minutes until toothpick comes out clean.
