Easy pumpkin muffins

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.

Ingredients:

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

Instructions:

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.