Easy pumpkin muffins

easy pumpkin muffins recipe
Easy pumpkin muffins

Pumpkin Muffins

Last summer, І hаd sоmе extra organic canned Pumpkin іn thе fridge thаt needed tо bе usеd uр rіght аwау (typical оn thе GAPS diet, right?). І wаs wanting tо avoid nuts аnd seeds lаst summer, аs І аm nоw (aggravating mу tummy), sо І created оnе wіth Coconut flour іnstеаd оf  Almond. І knew whаtеvеr І mаdе thаt day І wоuld devour instantly, sо іnstеаd оf а loaf, І decided tо mаkе sоmе muffins.


3 large Eggs 
1/2 cup cooked Pumpkin (puréed) 
1/3 cup Coconut Flour 
1/4 cup Raw Honey 
2 Tablespoons Coconut Oil 
1 Tablespoon Coconut Milk 
2 teaspoons ground Cinnamon 
1 teaspoon pure Vanilla extract 
1/2 teaspoon ground Nutmeg 

1/2 teaspoon Baking Soda 
1/4 teaspoon Sea Salt 
1/4 teaspoon ground Cloves
1/8 teaspoon ground Ginger

*If you don’t have all of these individual spices on hand, just use 1 Tablespoon of Pumpkin Pie Spice instead


1) Mix wet ingredients together and add to mixed dry ingredients. Mix well.

2) Pour batter into greased regular sized muffin tins and bake at 350 for 25-30 minutes (or until toothpick comes out clean) Makes 8 muffins.

3) Let cool and serve with butter or ghee, etc. I love to top mine with more cinnamon as well.

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