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Pumpkin Honey Muffins

It’s the second day of fall, which means I’m already a day late posting a pumpkin recipe.

These pumpkin (!!!) honey muffins were my first foray into baking with coconut flour, and I was not disappointed with the results. The muffins are soft and light, with just a kick of that fall pumpkin spice flavor, made all the better with a spread of almond butter. Trust me, I’m a seasoned expert on this.

And while these muffins aren’t necessarily low calorie, they are full of wholesome ingredients that will help you feel ok about eating a pre-9 am pastry. If you’re still concerned, fret not, as I am working on a recipe variation that swaps out some of the honey and coconut oil for banana and/or unsweetened applesauce.

In other words, if calorie control is your M.O, I’m still your girl. Plus, decreasing the sugar and fat content makes room for mix-ins like walnuts and chocolate chips. Ever heard the saying that when one door closes, a window opens?

Dream big, Petite Professionals.

* Recipe *

Pumpkin Honey Muffins

  • Prep time: 15 mins
  • Cook time: 15 mins
  • Total time: 30 mins
  • Serves: 12

Ingredients

  • 6 eggs
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1/4 cup honey
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat your oven to 400 degrees F. Grease the cups of a muffin tin.
  2. In a medium bowl, whisk eggs together. Add melted coconut oil, vanilla extract, pumpkin puree, and honey. Whisk well to combine.
  3. In a small bowl, mix together your coconut flour, baking powder, cinnamon, nutmeg, cloves, and sea salt until all of the ingredients are evenly distributed.
  4. Add your dry ingredients to your wet ingredients, gently folding with a rubber spatula to combine. Batter should be slightly lumpy when you’re done.
  5. Evenly distribute muffin batter among the 12 cups of the muffin tin.
  6. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean.

Serving size: 1 muffin Calories: 176 Fat: 13 g Carbohydrates: 10 g Fiber: 2 g Protein: 4 g

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Claire

Food Specialist

Hey, I’m Claire. I’m a 20-something registered dietitian with a penchant for real food (ft. lots of veggies), accented by the occasional wine-fueled night out with girlfriends. The Petite Professional is where I document my journey to master the balancing act, hoping that I can help you do the same along the way. Read More…

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