These coconut pumpkin muffins are the perfect fall recipe as it combines the spiciness of nutmeg, cinnamon, maple syrup, and pumpkin. Coconut flour has recently come out to be high fodmap if the serving amount is 2/3 cup or more. Luckily this recipe is 1/2 cup but be cautious if you feel like coconut flour could be a trigger for you. You can always substitute with oat or gluten-free flour. You will want to add these to your breakfast recipes IBS,
If you want a funny read regarding the popularity of pumpkin, click here. It’s amusing to think that pumpkin was used in desperate times as a substitute for wheat and barely for farmers. Now the hype is less about pumpkin and more about pumpkin spice products. I can’t wait to see what they come up with next to put pumpkin spice into! What are your favorite fall seasonal products?