Ingredients

The following ingredients have 12 Servings
  • 1/2 cup coconut flour
  • 1/4 cup tapioca starch or arrowroot powder (optional)
  • 1 teaspoon baking powder (*)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 4 eggs
  • 1 cup sweet potato puree (**see notes)
  • 1/2 cup coconut oil (melted)
  • 1/4 cup maple syrup (***)
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk (coconut or almond)
  • 1/3 cup pecan or walnut pieces
  • 12 pecan or walnut halves for garnish

Instruction

  • Preheat the oven to 400°F. Grease or line a muffin pan.
  • In a medium bowl whisk together coconut flour, optional arrowroot powder, baking powder, cinnamon, pumpkin spice, and salt. In a large bowl beat together eggs, sweet potato puree, coconut oil, maple syrup, vanilla extract, and milk until smooth.
  • Add the flour mix to the wet mixture and stir until all lumps are gone. Fold in pecan or walnut pieces.
  • Divide batter into 12 muffin cavities and top each with a nut half. Bake for 20 - 25 minutes until a toothpick inserted in the center comes out clean.
  • I use a little spatula to help loosen the muffins out of the pan.