PALEO PUMPKIN NUT MUFFINS
1/4 C coconut flour
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground cloves
***OR 2 t pumpkin pie spice instead of individual spices
1/2 t baking soda
1/2 t salt
1/2 C pureed pumpkin
6 eggs beaten
4 T coconut oil or unsalted Kerrygold butter, gently melted
1/3 C honey
1 t vanilla extract
1/4- 1/2 C chopped pecans (optional)
1/2 C semi-sweet or bittersweet chocolate chips (optional) or 1/2 C raisins (optional)
Preheat oven to 350 degrees and grease muffin pans very well.
Sift coconut flour, baking soda, salt and spices into a small bowl, blend well and set aside.
Place Pumpkin puree in mixing bowl and whisk eggs one at a time into the pumpkin.
Add gently melted coconut oil or butter, honey, and vanilla to pumpkin mixture and combine thoroughly.
Add flour mixture to egg and pumpkin mixture and blend well with a whisk until most of the floury lumps are gone, but don't stir more than necessary to blend.
Gently fold in nuts, chocolate chips or raisins if using them.
Spoon into each muffin tin two thirds full.
Bake for 16-18 minutes.