Flourless Pumpkin Coconut Muffins
Flourless Pumpkin Coconut Muffins -- a naturally gluten-free, easy and quick, delicious breakfast/snack on the go!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- FOR THE PUMPKIN COCONUT MUFFINS:
- 3 large eggs (at room temperature)
- 1 can sweetened condensed milk (14 oz)
- 1/3 cup canned Libby's 100% Pure Pumpkin (or cooked and mashed pumpkin)
- 1 teaspoon ground cinnamon
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1¾ cups sweetened coconut flakes
- FOR THE GLAZE : (optional)
- 1 tablespoon coconut milk or water
- 1/8 teaspoon coconut extract (optional if using coconut milk)
- 1/4 to 1/3 cup powdered sugar
Instructions
- 1
To make the muffins: Preheat oven to 350 degrees F (180 degrees C). Line 15 baking cups in standard-size muffin/cupcake baking pan and set aside.
- 2
In a medium to large bowl, whisk the eggs lightly by hand for about 20-30 seconds, stir in the condensed milk, pumpkin, cinnamon, cheese, cornstarch, and baking powder until obtaining a homogeneous mixture. Last, mix in the coconut flakes.
- 3
Using an ice cream scoop, pour 1 scoop into each lined baking cup, filling 3/4 full, and bake for about 18-21 minutes, or until a toothpick inserted in the center comes out clean. Let pan cool on a rack. Meanwhile, prepare glaze, if desired, to drizzle over the muffins while they are still warm.
- 4
To make the glaze (optional): Place coconut milk/water, coconut extract (optional if using coconut milk), and sugar in a small bowl, whisking well until smooth. Add more sugar only if needed to thicken. Drizzle over the "muffins" while still warm and let set.