Pumpkin Coconut Muffins

Here is my first pumpkin recipe of the season. These are gluten free and extremely moist. They're really more like a cupcake than a breakfast muffin.



Pumpkin Coconut Muffins
adapted from this recipe from Green Kitchen Stories

1/2 C almond flour
1/2 C coconut flour
1/2 C buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp vanilla extract
pinch salt
1/2 C pumpkin puree
2 eggs
5 Tbsp maple syrup
1/3 C olive oil
1 C light coconut milk
Juice from half of a lemon
1/2 C walnuts minus 2 Tbsp
Topping:
2 Tbsp chopped walnuts
1-2 Tbsp terbinado sugar

1. Preheat oven to 350F
2. Sift together the dry ingredients in a bowl and in a separate bowl mix together the wet ingredients. 
3. Add the dry mixture to the wet mixture and gently stir together until just evenly mixed. 
4. Add the walnuts and gently fold until combined. 
5. Divide the batter among 12 muffin cups lined with paper liners. 
6. Sprinkle the muffins with sugar and remaining walnuts. 
7. Bake for about 25 minutes. They should be golden brown and a toothpick inserted should come out clean. 

Nutritional Information for 1 muffin ( makes 12)
cal 205
fat 14.5g
sat fat 3.3g
carbs 17g
fiber 3.6g
sugar 8g
protein 4.6g