Ingredients

The following ingredients have 4 Servings
  • 4 eggs
  • 2/3 cup canned pumpkin
  • ½ cup olive oil
  • ¼ cup coconut sugar
  • 2 tsp vanilla extract
  • ½ cup coconut flour
  • ¼ cup tapioca flour
  • 1 tbsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp sea salt

Instruction

  • Pre-heat the oven to 375 degrees, and spray a mini muffin pan with avocado oil spray.
  • Put the eggs, pumpkin, oil, coconut sugar, and vanilla into your food processor or blender, and blend for 1 minute until smooth and creamy.
  • Add the flours, cinnamon, baking soda, and salt and blend to combine until smooth.
  • Scoop the batter into a mini muffin pan, and bake the mini muffins at 375 degrees for 13 minutes until golden brown and cooked through. Let the mini muffins cool for a couple minutes before turning them out onto a cooling rack. The muffins hold up really nice and are ready to eat in a just a few minutes of cooling! To freeze the muffins, let them cool completely and then toss them in a freezer bag to freeze.