Pumpkin Spice Coconut Flour Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 Cranberries, dried
  • 1/2 cup Pumpkin

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 1 Chocolate chips
  • 1/2 cup Coconut flour
  • 2 tbsp Pumpkin pie spice
  • 1/4 tsp Salt, unrefined
  • 1/4 cup Sucanat
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Butter or coconut oil

• Nuts & Seeds

  • 1 Pecans
  • 1 Walnuts

• Dairy

  • 1/4 cup Milk

Found on redandhoney.com

Description

Ingredients

• ½ cup coconut flour
• ½ cup pumpkin (or other squash) puree
• ¼ cup milk
• ¼ cup sucanat (or other unrefined sugar)
• ¼ cup butter or coconut oil, melted
• 4 eggs, whisked
• 2 TBS pumpkin pie spice
• 2 tsp vanilla extract
• 1 tsp baking soda
• ¼ tsp unrefined salt
• Mix-Ins, up to one cup:
• Chocolate Chips
• Walnuts
• Pecans
• Dried Cranberries

Directions

• Preheat the oven to 325 F.
• In a medium-sized mixing bowl, sift (or whisk) the coconut flour, sucanat, pumpkin pie spice, baking soda, and salt.
• Add the pumpkin puree, milk, eggs, butter, and vanilla extract. Mix until smooth.
• Stir in the mix-ins.
• Fill the muffins tins or liners, ⅔ of the way full.
• For mini-muffins, bake for 15-20 minutes. For regular muffins, bake for 25-30 mintues.
• Makes about 30 mini muffins, or 12 regular muffins.