Pumpkin Muffins

Add dry ingredients to a bowl:
1/2 cup tapioca flour
3/4 cup coconut flour, sifted
1/4 cup brown rice flour
1/2 tsp xantham gum
1 tsp baking soda
1 tsp baking pweder
3 tsp pumpkin pie spice
1/4 tsp sea salt

Add to another bowl:
1 tsp vanilla extract
1/8 tsp of cinnamon liquid stevia
2/3 cup honey or agave
1 cup coconut oil, liquified
4 room tempe eggs (cold eggs would solidy the coconut oil)
1 1/2 cups pumpkin

Beat with electric mixer
Add dry ingredients and beat again.
Bake at 350 degrees for about 20 minutes.

Note: The batter will be dry but the muffins will become light and fluffy.

Photo Credit: Grant Cochrane
Source: The Spunky Coconut Cookbook by Kelly V. Brozyna

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