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!