Gluten-Free Pumpkin Muffins

From February 2013:

IMG_2733I often get asked for gluten-free recipes and this one is a big hit. Another added bonus is they make the house smell amazing while they’re cooking and for several hours after!  Not only do they taste delicious but they are filled with healthy fats, protein, vitamins and minerals.  They took less than 30 minutes from start to finish and my family loves them!  They’re delicious for breakfast or a mid-day snack.
  • 5 Eggs
  • 1 cup of pumpkin puree
  • ¼ cup coconut oil or
  • ½ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 1/2 TBSP cinnamon
  • 1/2 TBSP nutmeg
  • ¼ cup pure maple syrup
  1. Preheat oven to 400 degrees.
  2. Put all ingredients in medium size bowl.
  3. Using strong whisk, mix until smooth and well incorporated.
  4. Put into lined or greased muffin tins and bake for approx. 15 minutes or until lightly browned and middle pops up when you press down.

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