Pumpkin Muffins

By Shaylie

Ingredients

• Dry:
• 1/2 cup coconut flour
• 2 tsp pumpkin pie spice mix (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground cloves)
• 1/2 tsp baking soda
• 1/2 tsp salt
• Wet:
• 1/2 cup pureed pumpkin (cooked)
• 6 eggs
• 4 tbsp coconut oil (or unsalted butter) - gently melted
• 1/3 cup maple syrup (grade b or less) OR honey
• 1 tsp vanilla extract
• Optional- any of the following:
• 3/4 cup semi-sweet or bitter-sweet chocolate chips OR
• 3/4 cup walnuts OR
• 3/4 cup raisins

Details

Servings 12

Preparation

Step 1

Grease a muffin pan (or use silicone muffin cups - not paper, they will stick too much). Preheat oven to 400F (205C)
1. Sift coconut flour, baking soda, salt and spices into a small bowl. Blend well and set aside.
2. Put pumpkin in a medium bowl. Add eggs one by one, mixing well after each egg.
3. Add oil/butter, maple syrup/honey and vanilla extract. Mix thoroughly.
4. Add flour mixture to egg mixture, blend/whisk until there are no lumps but don't over blend.
4b. If using nuts, raisins or chocolate, gently fold in.
5. Spoon into muffin cups, 2/3 full.
6. Bake for 18-20 mins until lightly golden brown on top and a toothpick comes out clean.
Turn out and cool on a wire rack. Serve warm or room temperature.