Grain Free Pumpkin Muffins

Ingredients

• 1 1/4 cup pumpkin puree
• 1/2 cup mashed banana (as lump free as possible!)
• 1/4 cup melted coconut oil
• 5 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon cardamon
• 1 teaspoon vanilla
• 3 tablespoons maple syrup
• 1/2 cup + 2 tablespoons coconut flour
• 1/8 teaspoon pink Himalayan salt
• 1/4 cup chopped pecans

Instructions

• Preheat oven to 350°.
• In a large mixing bowl or stand mixer combine pumpkin puree, coconut oil, banana, maple syrup, and vanilla. Mix well, until no lumps remain.
• Beat eggs in a small mixing bowl until well combined and then add to the wet mixture.
• In a small mixing bowl combine coconut flour, baking soda, baking powder, cinnamon, cardamon, nutmeg and pink salt. Whisk together.
• Add dry mixture to wet mixture, combining thoroughly (slow speed on a stand mixer).
• Line a 12 tin muffin pan with cupcake liners.
• Scoop batter into muffin tins, dividing evenly among the liners. Top with rough chopped pecans.
• Bake muffins for 13-17 minutes, checking with a toothpick for doneness. When it comes out clean from the center the muffins are done.
• Transfer to a cooling rack and let sit for 5 minutes before serving. Enjoy!