Paleo Pumpkin Spice Muffins

Ingredients

3/4 cup Coconut Flour

1/2 cup Pureed Pumpkin (from Can)

3/4 cup Pure Organic Maple Syrup

6 pieces Eggs

1 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/4 tsp Ground Cloves

3/4 tsp Baking Soda

1 tbsp Apple Cider Vinegar

1/4 cup Dairy Free Chocolate Chips (optional) (the kids love the addition of chips, I make 1/2 with and 1/2 without)

Directions

1. Preheat the oven to 350 degrees. Line a 12 muffin tin with parchment paper cups or silicone baking cups.

2. Combine all the ingredients in a large mixing bowl. Stir well with a whisk and break up clumps.

3. Fill the baking cups and bake for 30-40 minutes. I would start watching at 25 minutes just to be sure. My new oven takes 40 minutes but my old oven took 32 minutes. The edges will get golden and the centers firm. You do not want to overbake.

4. Allow to cool in the pan for 10 minutes. Transfer to wire rack to cool completely.

5. Store the muffins in a air tight container in the refrigerator for up to 1 week. You can also freeze these up to 6 months.

6. Serving is 1 muffin.

Notes

I do believe the coconut flour used can sometimes change the results. I use Nutiva as well as Bobs Red Mill with good results. You want to use exactly the amount in the recipe. CF is a touchy ingredient!

Also, coconut flour CAN NOT be subbed with another flour in a 1:1 ratio.