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Pumpkin Pecan Muffins

Pumpkin is an amazing ingredient not only for fancy lattes but also baked goods. Traditional baked goods are a sugar bomb. These muffins are clean, light, and low sugar. They pair PERFECTLY with a steaming cup of coffee (or Bulletproof coffee) for breakfast or served even as a pre-workout snack. Did i mention they are gluten free too!

Ingredients

1/2 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/8 teaspoon salt

4 eggs, pastured raised

2/3 cup pumpkin puree

2 teaspoon vanilla extract

1/2 cup coconut oil, melted

1/2 cup butter, melted

6 tablespoons maple syrup

1/2 cup chopped pecans

Directions

Preheat the oven to 400 degrees. Grease either 12 large muffin pan or 24 mini muffin pan with butter. Whisk dry ingredients (coconut flour, baking powder, baking soda, cinnamon, allspice, nutmeg, salt) together in large bowl. In second bowl, whisk wet ingredients (eggs, pumpkin puree, vanilla, coconut oil, butter, and maple syrup). Pour wet ingredients into dry and stir to combine. Divide batter in pan and top with chopped pecans. Place in oven and bake for 22 – 24 minutes.

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