One of my favorite things about fall is...if you haven't heard all ready...PUMPKIN!! EVERYTHING!!! Check out my Pumpkin Spice Creamer over here. I love the flavor of pumpkin, but I also love the extra boost of vitamin A, Fiber and other trace nutrients that it boosts in any recipe you put it into. One of the things I love about this recipe is the fact that is uses coconut flour. Coconut Flour has tons of protein and fiber is low-glycemic and keeps you full all morning long! This is a great muffin to make the kiddos before heading off to school, since it will keep their brains focused till lunch. My picky daughter even liked these ones (anything with some chocolate chips! ) 🙂 
Pumpkin Gluten Free Grain Free Muffins
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Serves: 18
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Amazing Grain Free, Gluten Free Pumpkin Muffins
Ingredients
- 1 cup coconut flour (I like this one)
- 8 eggs, at room temperature
- ½ cup softened, real lard or real butter
- 1 15 oz can. pumpkin purée
- 6 TBSP. raw honey
- 2 TBSP. cinnamon
- 1 TBSP. ground nutmeg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ cup white chocolate chips (for topping)
- ¼ cup raw sugar (for topping)
Instructions
- Set oven to 350 degrees. Line Muffin Pans with muffin liners. Mix eggs and coconut flour until incorporated. Add Lard or butter and pumpkin and incorporate till smooth. Add the rest of the ingredients (except white chocolate chips and raw sugar) and stir till smooth.
- Fill each muffin liner ⅔ full and top with a few white chocolate chips and raw sugar.
- Cook 20-30 min. Check at 20 minutes. Let cool & enjoy!
