Pumpkin Muffins [Nut-free]

By mdancause

Ingredients

• 1/3 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 3 eggs, whisked
• 1 teaspoon vanilla extract
• 1/4 cup coconut flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon powdered ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt

Details

Servings 5
Preparation time 10mins
Cooking time 50mins
Adapted from paleomg.com

Preparation

Step 1

Preheat oven to 350 degrees.

Mix together wet ingredients in a bowl: pumpkin puree, coconut oil, eggs, and vanilla extract.

In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.

Pour dry ingredients into wet ingredients and mix well.

Use an ice cream scoop to scoop batter into 5 silicone baking cups.

Bake for 35-40 minutes

Instructions