These pumpkin muffins are moist and tasty. They did not last long with my chief taster which is a good sign. I made another batch and put cream cheese frosting on them. They did not last long enough to take any photos! You can vary the spices to your taste too.
1/2 cup pumpkin puree (canned unsweetened or cook raw in a bit of water until soft)
1/2 cup coconut flour
4 tblspn coconut oil
1/4 cup erthryitol (or sweetner of your choice)
1/2 tspn baking powder
1 tspn vanilla extract
1 tspn cinnamon
1/2 tspn all spice
1/2 tspn nutmeg
- Preheat the oven to 200C/400F degrees.
- Mix the eggs, pumpkin puree, coconut oil, erthryitol, vanilla extract and spices.
- Add the coconut flour and baking powder and mix well until there are no lumps.
- Place the mixture into muffin cups and bake for 15-20 minutes.
- Eat and enjoy!