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Pumpkin Muffins
1/2 c coconut flour (you can find this at Naturally Yours it is in the gluten free aisle)
1 t cinnamon
1/2 t nutmeg
1/4 t cloves
1/2 t baking soda
1/2 t salt
1/2 c pumpkin
6 eggs, at room temperature
4 T lightly melted coconut oil or butter (I used half butter, half coconut oil)
1/3 c honey (I used 2 T)
1 t vanilla
1/4 c chopped nuts I did not put nuts in the class muffins that I made, but I have used almonds and they turned out delicious!)
Preheat oven to 400. Grease muffin tins (I even spray the muffin liners so they come out easier). Sift the dry ingredients into a small bowl and set aside. Put the pumpkin in a larger bowl, add eggs one at a time mixing well with each one. Add melted oil or butter, honey, and vanilla and mix well. Add flour mixture. Blend with a whisk until most of the lumps are gone. Fold in nuts. Fill tins 2/3 full. Bake 18-20 minutes. A toothpick will be "clean" when they are ready. |
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Quote of the Week
"Don't let the fear of the time it will take to accomplish something stand in the way of your doing it. The time will pass anyway; we might just as well put that passing time to the best possible use." Earl Nightingale
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