Coconut Flour · Coconut Oil · Muffins and Breads · Sugar Free Friendly

Mini Coconut Pumpkin Muffins with Coconut Cream Cheese Icing

I adapted this recipe from the blog “Me and Jorge” to suit our tastes. The original recipe was way too sweet with much too strong of a nutmeg flavor for us. They were inedible. With these tweaks they are a new favorite!

Mini Coconut Pumpkin Muffins With Coconut Cream Cheese Icing
makes about 16-18 mini muffins

1/2 cup coconut flour
1 tsp baking powder
1 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch real salt
nuts such as chopped pecan or walnut, optional

15 drops liquid English Toffee flavored stevia (or more to taste…plain stevia would work too)
1/2 cup canned pumpkin puree
1/2 cup melted coconut oil
4 eggs
3/4 cup milk (any kind)
1 tsp vanilla

1/4 cup cream cheese, softened
1 Tb unsweetened coconut flakes
1/2 tsp granulated xylitol (or a few drops of liquid stevia)
splash of vanilla (optional)

Preheat oven to 400. Mix all wet ingredients together. (Note that if you add cold ingredients to melted coconut oil it will harden and clump up. So be sure to bring all ingredients to room temp before mixing with the melted oil.) Add the dry ingredients to the wet mixture and stir well. It is helpful to sift the dry together right onto the wet. Mix until all lumps are gone and then let it set for a few mins so the coconut flour can absorb the moisture. Grease muffin pans and fill. Bake about 15 mins. In the meantime, stir together the icing ingredients and top muffins with it.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s