Dessert · Eggs · recipes · Uncategorized

Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins


10 eggs

1 can pumpkin purée (398ml)

1 cup coconut flour, sifted

1/2 cup coconut oil (or ghee/butter), melted

1/2 cup honey or maple syrup 

2 tbsp pumpkin pie spice

2 tsp vanilla extract

2 tsp baking powder

1 tsp sea salt

1. Preheat oven to 350.

2. Add all ingredients into a mixing bowl and whisk together thoroughly or use an immersion blender until a thick smooth batter is formed.

3. Fill muffin tin spots 3/4 of the way with batter.

4. Bake for 15-20min.


2 thoughts on “Gluten Free Pumpkin Muffins

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