Cinnamon Sugar Pumpkin Muffins

By mdancause

Ingredients

• 1/2 cup coconut flour (Let’s Do Organic)
• 1/2 cup tapioca flour (Ener-g)
• 1/2 t baking soda
• 1/2 t baking powder
• 1/4 t salt
• 1 1/2 t ground cinnamon
• 1/2 t freshly grated nutmeg
• 1/2 t ground cloves
• 1/2 c melted butter (or coconut oil or palm shortening)
• 2/3 c sugar (I used plain old white sugar, ha)
• 3 eggs
• 1 c pumpkin puree (not quite a 15 ounce can)
• 1 t vanilla extract
• extra cinnamon and sugar for sprinkling on top

Details

Servings 1
Adapted from health-bent.com

Preparation

Step 1

Preheat your oven to 350ºF and line a standard size muffin tin with liners.

In a medium bowl, whisk together the coconut flour, tapioca flour, baking soda, powder, and salt.

In a large bowl, whisk together the butter, sugar, eggs, pumpkin, and vanilla.

Pour the dry ingredients into the wet and whisk to combine. Portion into your muffin liners. Sprinkle the top of each muffin with more sugar and cinnamon and it’ll bake into a nice crunchy topping. Bake until puffed and cooked through, about 25-30 minutes.