INGREDIENTS
- 1/2 cup coconut flour
- 1 tbsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground cloves
- ½ tsp. baking soda
- ½ tsp. sea salt
- ½ cup canned pureed pumpkin
- 6 eggs, beaten
- 3 tbsp. coconut oil, melted
- 1/3 cup raw honey, melted
- 1 tsp. vanilla extract
- ½ cup nuts (walnuts, pecans or almonds), chopped
- ¼ cup coconut palm sugar
INSTRUCTIONS
- Preheat oven to 400 degrees F. Spray a mini muffin tin with coconut oil spray or use paper muffin cups.
- In a medium bowl, combine the coconut flour, spices, baking soda and salt.
- In another bowl, add 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.
- Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared.
- Spoon into prepared muffin pan, filling each muffin ? full. Sprinkle the tops with chopped nuts.
- Bake for 18-20 minutes or until toothpick inserted in the centre comes out clean. Transfer out of muffin pan and cool on wire rack.