Paleo Pumpkin Muffins

My daughter begs for muffins quite often, and I have no problem making them because I think I crave them just as much, or more than she even does.  These fluffy pumpkin muffins have some of my most favorite spices and flavors in them, plus they're super healthy.  

Why don't you go make them now, and then let me know how much you love them!

INGREDIENTS:

- 1/2 cup coconut flour

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- 1/2 teaspoon ground cloves

- 1/2 teaspoon baking soda

- 1/2 teaspoon sea salt

- 1/2 cup canned pumpkin (homemade, carton, or BPA-free canned pumpkin is best)

- 6 eggs (preferably from pastured hens)

- 4 tablespoons organic extra virgin coconut oil, melted (but not hot)

- 1/3 cup organic Grade-B maple syrup

- 1 teaspoon pure vanilla extract

- optional: 1/4 cup chopped crispy walnuts

- optional: 1/4 cup chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees.  Line muffin pan with 12 muffin cups.

2. Mix dry ingredients together in a small bowl.  Put pumpkin in a separate medium sized bowl, and add one egg and beat, then add another egg and beat, then repeat until all eggs are blended into the pumpkin.  Stir in the coconut oil, maple syrup and vanilla extract.

3.  Add dry ingredients slowly into wet, and mix until mostly incorporated.  Add in optional walnuts or chocolate, and mix to combine.

4. Scoop 1/4 cup batter into muffin cups, and bake for 18-22 minutes, or until lightly browned on top, and toothpick inserted into the middle comes out clean.

5.  Cool slightly on a wire rack, then serve as is, or add a dab of grass-fed butter.

Enjoy!

Makes 12 muffins

(store in fridge, or freezer)

(Adapted recipe from here)