Sunday, February 3, 2013

Pumpkin Spice Muffins

I think I am finally getting the hang of this.  I love using coconut flour.  It is high in fiber and protein and helps lower points plus values in recipes.  I love using almond flour - but the points are sooo high.  In baking, I am trying to use more coconut flour.  I can eat a muffin that is 2-3 points plus, but 5 pp+ for the same size muffin is too expensive in my world. 
The original recipe said that canned pumpkin would not work.  However, I adjusted a few things and omitted a few things to get the ratio to turn out right using canned pumpkin. This is a recipe that you need to "pulse" with your food processor or blender.  It does make a difference. 
I had these cooling on the counter when Daniel work up this morning.  He came into the computer room with a great big smile and a thumbs up.  I didn't even need to ask if they were good. 
Pumpkin Spice Muffins
Serves:  8
Serving size: 1 muffin
Weight Watchers: 2 ppt per muffin
  • 1/4 cup coconut flour
  • 1/8 teaspoon celtic sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 3 large eggs
  • 1/2 cup freshly roasted pumpkin I used canned, original recipe said canned will not work
  • 1/3 cup honey original recipe called for 1/2 cup
  1. In a food processor pulse together coconut flour, salt, baking soda, cinnamon and ginger
  2. Pulse in eggs, pumpkin, honey
  3. Transfer batter into paper lined muffin tin
  4. Bake at 350° for 25- 30 minutes
  5. Serve
Source: Modified from Elena's Pantry

No comments:

Post a Comment