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Pumpkin Spice Muffins

by on November 5, 2012 in Breads, Muffins November 5, 2012 BreadsMuffins
See post on elanaspantry’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

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Description

Celebrate fall with gluten-free muffins made from freshly roasted pumpkin and coconut flour.

Ingredients

  • ¼ cups Coconut Flour
  • ⅛ teaspoons Celtic Sea Salt
  • ½ teaspoons Baking Soda
  • 1 Tablespoon Ground Cinnamon
  • 1 Tablespoon Ground Ginger
  • 3 whole Eggs
  • ½ cups Freshly Roasted Pumpkin
  • ½ cups Honey
  • 2 Tablespoons Vegan Palm Oil Shortening
  • ⅛ teaspoons Vanilla Crème Stevia

Preparation

In a food processor, pulse together coconut flour, salt, baking soda, cinnamon and ginger. Pulse in eggs, pumpkin, honey, shortening and stevia.

Transfer batter into paper-lined muffin tin. Bake at 350°F for 25 minutes.

Serve.

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Emil Andersson on 11.7.2012

It’s so good!

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