Ingredients
The following ingredients have 12 Servings
- 1 cup pumpkin puree (canned or homemade)
- 4 eggs
- 1/2 cup organic coconut milk (creamy*)
- 1 tsp pure vanilla extract
- 1/3 cup + 1 Tbsp raw honey
- 1/2 cup + 3 Tbsp coconut flour
- 1/4 cup tapioca flour (or arrowroot)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- generous pinch allspice
- pinch fine grain sea salt
- coconut oil for greasing muffin cups (or use muffin liners)
Instruction
- Preheat your oven to 350 degrees and grease a 12 cup muffin tin with coconut oil.
- Combine the mashed pumpkin, coconut milk, eggs, vanilla and honey in a large bowl and either whisk with a fork or use a hand mixer to puree until smooth. I used fresh roasted pumpkin and needed my immersion blender to make it smooth.
- In another small bowl, combine the dry ingredients and spices and mix well. Then add the dry ingredients to the pumpkin mixture and stir until fully combined and smooth.
- Fill the muffin cups about 3/4 full with the mixture - this should make about 12 muffins (I made 11 but went for bigger)
- Bake in the preheated oven for 20-25 minutes or until cooked through and light brown. They will be soft on the inside.
- Let cool for 5 minutes and then remove from muffin tin to cool on wire racks.
- Enjoy!