Pumpkin Muffins
Cooking Time
25-30 minutes
Yields
12 muffins
Ingredients
5 organic, fresh eggs
1/2 c. pumpkin puree
1/3 c. honey
1/3 c. applesauce
2 T. coconut oil
1 t. apple cider vinegar
1 t. maple extract (or vanilla)
1/2 c. firmly packed coconut flour
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
3/4 t. baking soda
Directions
Preheat the oven to 350 and line 12 muffin cups with paper liners.
In blender puree eggs, pumpkin, honey, applesauce, coconut oil, acv, and maple extract.
Add in coconut flour and spices, pulse to combine, and let the batter sit for about 5 minutes to allow the coconut flour to soak up some of the liquid.
Sprinkle in baking soda and pulse to combine.
Pour 1/4 cupfuls of batter into lined tins and bake for 25-30 minutes, or until the muffins spring back lightly when touched and a toothpick inserted in the center of one comes out clean.