I love pumpkin. It is a good way to get my orange vegetables into my diet as it is full of beta carotene. Beta Carotene is anti inflammatory, boosts the immune system, protects eyesight and is great for the heart and skin. So you can feel good about making muffins out of pumpkin!
Combine in a medium mixing bowl…
- 5 large eggs
- 1 cup pumpkin puree (fresh or canned)
- ¼ cup coconut oil (or butter, softened)
- ½ cup coconut flour (or almond or wheat)
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1-2 TBSP pumpkin pie spice (or cinnamon)
- ¼ cup honey (or maple syrup, or a few drops of stevia extract)
- coconut or olive oil to grease the muffin tins
Preheat your oven to 400°F and lightly grease your muffin tins. Kim’s tip, I use silicone muffin cups that don’t need any oil.
Put everything in the medium-sized bowl and mix well. If the batter is too thick, add a little milk of some kind like almond milk, or water to thin, but you want a thick batter for the cups. Bake for 13-18 minutes depending on your oven.