Jump Start the Fall with Grain Free Pumpkin Muffins
David Fredrickson
If your looking for an alternative to something sweet and savory this fall season, this is a great alternative with out any guilt.
Makes about 12 servings.
Ingredients needed:
1/2 cup coconut oil, melted 6 eggs, beaten 1 teaspoon vanilla 1/2 cup canned organic pumpkin puree 1/4 cup honey 1/2 cup coconut flour 1/2 teaspoon baking powder 1 & 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg pinch sea salt
Instructions for prep:
Preheat your oven to 400 degrees F. Grease a standard muffin tray Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey.
Measure dry ingredients (coconut flour, baking powder, cinnamon, cloves, nutmeg) into a sifter and slowly sift into the wet ingredients, whisking as you do so that you don’t have lumps in the batter.
Divide the batter evenly into the muffin tins and bake for approximately 15-18 minutes or until slightly golden brown on top and a toothpick comes out clean.
Almond flour can be substituted for coconut flour as well.
