Pumpkin Spice Muffins

Pumpkin Spice Muffins | grain-free, gluten-free, dairy-free, refined sugar-free | paleo, GAPS friendly | RaiasRecipes.comI know, I’m a little late jumping on the pumpkin bandwagon. 

But I don’t care. 

Pumpkin Spice Muffins | grain-free, gluten-free, dairy-free, refined sugar-free | paleo, GAPS friendly | RaiasRecipes.comIn my mind, pumpkin-everything is not a dead horse to be beat, it’s a dear friend you invite over whenever you get the time. 

And I always have time for pumpkin. 

Pumpkin Spice Muffins | grain-free, gluten-free, dairy-free, refined sugar-free | paleo, GAPS friendly | RaiasRecipes.comThese soft, perfectly flavored muffins are borne out of my love for pumpkin and my 6-year old’s love for muffins. I do believe they go together beautifully. Yep, right up there with some of my pumpkin standbys: doughnuts, bundt cake, pancakes, pies, and lattes

Pumpkin Spice Muffins | grain-free, gluten-free, dairy-free, refined sugar-free | paleo, GAPS friendly | RaiasRecipes.comThese pumpkin spice muffins are grain-free, dairy-free, and refined sugar-free, which makes them perfect for paleo and GAPS diets. Unfortunately, I’ve not had success in making them egg-free – sorry vegan friends!

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Pumpkin Spice Muffins
grain-free, gluten-free, dairy-free, refined sugar-free | paleo, GAPS friendly
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Ingredients
  1. 5 organic, fresh eggs
  2. 1/2 c. pumpkin puree (it's easy to do yourself)
  3. 1/3 c. honey
  4. 1/3 c. applesauce
  5. 2 T. coconut oil (or butter, if you can handle it)
  6. 1 t. apple cider vinegar
  7. 1 t. maple extract (or vanilla)
  8. 1/2-3/4 c. firmly packed coconut flour (I use 3/4 c. of my homemade coconut flour, if you use a conventional brand you will probably want to use the 1/2 c. measurement)
  9. 1 t. cinnamon
  10. 1/2 t. ginger
  11. 1/4 t. cloves
  12. 3/4 t. baking soda
Instructions
  1. Preheat the oven to 350 and line 12 muffin cups with paper liners.
  2. In blender (I used my Blendtec), puree eggs, pumpkin, honey, applesauce, coconut oil, acv, and maple extract.
  3. Add in coconut flour and spices, pulse to combine, and let the batter sit for about 5 minutes to allow the coconut flour to soak up some of the liquid.
  4. Sprinkle in baking soda and pulse to combine.
  5. Pour 1/4 cupfuls of batter into lined tins and bake for 25-30 minutes, or until the muffins spring back lightly when touched and a toothpick inserted in the center of one comes out clean.
Notes
  1. PLEASE NOTE that I use my homemade coconut flour for all my coconut flour recipes. I have not tested this recipe with other brands of coconut flour and cannot verify that they will achieve the same end product.
Raias Recipes http://raiasrecipes.com/
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