Pumpkin Muffins with Chocolate Chips are a fun fall treat!
Coconut flour can be a bit tricky to bake with, so here are a few things you need to know:
1. Coconut flour soaks up an incredible amount of moisture (that’s why most recipes, like this one, call for so many eggs) and can lead to a very doughy and tough baked good if there isn’t enough moisture in the recipe.
2. Different brands of coconut flour lend different results in recipes. Some might be more tender, some more dry and some more dense. So, to keep the consistency the same in my recipes, I always use Bob’s Red Mill coconut flour.
2. For most recipes, coconut flour works well with almond flour to bind the ingredients together. Using almond flour reduces the required number of eggs, too.
3. If you’re baking with coconut flour and avoid coconut milk or coconut oil in the recipe. This way, your end product won’t taste too “coconutty”. Even if you’re not a huge coconut fan, you might just enjoy the final result.
4. For a less dense muffin or cake, use a dry sweetener instead of a wet one. Instead of honey or maple syrup, reach for sucanat or maple sugar.
5. While it’s a bit more expensive than other ingredients, you don’t need much in each recipe. A little goes a long way.
These grain-free pumpkin muffins are light with little bits of chocolate. They store at room temperature for several days (they are great for road trips or other travel!) and keep in the freezer for about 4 months.
Photo Credit: Becky Winkler