12 Servings
Ingredients
½ cup coconut flour
1 Tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
½ cup canned pureed pumpkin
6 eggs, beaten
3 Tablespoon coconut oil, melted
1/3 cup raw honey, melted
1 teaspoon vanilla extract
1/2 cup walnuts, chopped
12 walnuts for topping
1/4 cup Coconut crystals *optional*
Instructions
1. Preheat oven to 400 degrees F. Oil muffin pans.
2. In a medium bowl, combine the coconut flour, spices, baking soda and salt.
3. In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each addition. Add melted coconut, honey, vanilla, and nuts. Mix until well combined.
4. Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared.
5. Spoon into prepared muffin pan, filling each muffin 2/3 full. Sprinkle the tops with coconut crystals and one walnut.
6. Bake for 18-20 minutes or until golden. Place on wire rack to cool.
Nutritional Analysis: One serving equals 176 calories, 10g fat, 136mg sodium, 15g carbs, 3g fiber, 5g protein