Coconut Flour Pumpkin Muffins

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 cup Pumpkin or butternut squash

• Refrigerated

  • 6 Pasture-raised eggs

• Condiments

  • 1 cup Honey

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1/2 cup Coconut flour
  • 1/4 tsp Mace or pumpkin spice, ground
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla, gluten-free

• Dairy

  • 4 tbsp Coconut oil or butter

Found on smallfootprintfamily.com

Ingredients

• 6 pasture-raised eggs, room temperature
• 4 Tbsp. coconut oil or butter, melted
• 1/2 cup mashed pumpkin or butternut squash
• 1 cup honey, maple syrup, Rapadura sugar OR palm sugar (for a low-sugar version, use 1/2 cup sweetener and 40 drops liquid stevia.)
• 1 tsp. ground cinnamon
• 1/4 tsp. ground mace or pumpkin spice
• 1/2 tsp. sea salt
• 1 tsp. gluten-free vanilla
• 1/2 cup sifted coconut flour (where to find)
• 1/2 tsp. baking powder*

Directions

• Blend together the eggs, butter (or oil), pumpkin or squash, sweetener, cinnamon, mace, salt and vanilla.Combine coconut flour with baking powder and whisk into batter until there are no lumps. Use a stick blender for speed.Pour batter into greased muffin cups.Decorate muffin tops with a pecan or shredded coconut, if you wish.Bake at 400 degrees F for 18 minutes, or until a toothpick or fork comes out clean.