Healthy Pumpkin Muffins

These muffins are a great, healthy option for breakfast on a nice cool fall morning. I’m all about pumpkin in the fall! These can easily be baked and frozen so you can just pull them out of the freezer and defrost!

Ingredients

  • 10 Eggs
  • 1 cup coconut flour
  • 2 cup of pumpkin puree (not pumpkin pie filling, just pure pumpkin)
  • 1/2 cup coconut oil (melted)
  • 2 tsp baking soda
  • 1/2 cup honey
  • 2 tsp vanilla
  • 2-4 TBSP pumpkin pie spice

Instructions

  1. Preheat your oven to 400 degrees.
  2. Mix all ingredients in large bowl
  3. Using a mixer or immersion blender, blend until smooth. If it’s too thick, you can add some coconut milk or water to thin, but don’t let it get runny at all.
  4. Put into greased muffin tins or you can use silicone/paper liners
  5. Bake for 14-18 minutes until lightly browned and toothpick inserted in the center comes out clean.
  6. For added healthy fat, you can serve with a spoonful of coconut oil on top which will melt nicely on a warm muffin (YUM!).