Gluten Free Pumpkin Bread & Muffins

By Bailey1_

Ingredients

• Servings: 12
• Preparation Time: 1 hour
• 1/2 cup coconut flour
• 1 cup cashew meal or almond flour
• 2 tablespoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup butter/ghee or coconut oil, melted
• 6 eggs (room temp if using coconut oil)
• 3/4 cup organic pumpkin puree
• 1 tablespoon vanilla extract
• 1/2 cup grade B maple syrup or real honey
• 3/4 cup chocolate chips (optional)

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Preheat oven to 350 ºF.
In a large mixing bowl, combine dry ingredients. Add in wet ingredients and blend again with your mixer. Mix in chocolate chips if using.
Grease 4 mini loaf pans with coconut oil or 1 large loaf pan or 12 muffin liners. Pour batter into your pans.
Bake times: Mini loaves: 35-40 min. Large loaf: 60-70 min. Muffins: 30-35 min. Check with a toothpick.