Mikey’s Pumpkin Muffins

Ingredients:

1/2 cup coconut flour (I use Bob’s Red Mill organic)

1 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tsp pumpkin pie spice (OR 1/2 tsp ground cloves)

1/2 tsp baking soda

1/2 tsp table salt

1/2 cup(s) canned pumpkin

6 eggs

4 tbsp cold-pressed coconut oil, melted

1/3 cup maple syrup

1 tsp vanilla extract

1/4 cup walnut halves (optional)

1/4 cup dark chocolate pieces (optional)

Directions
Preheat oven to 350 degrees.

Mix dry stuff together in one bowl. Put pumpkin in another, add one egg and beat at a time, then the other wet ingredients.

Add dry to wet, mix until mostly incorporated but allow a few small lumps. Fold in nuts and/or chocolate or whatever else you wish to add.

Fill muffin cups 2/3 full of batter (about two small scoops if you have a portioner thinger). Bake for 18-22 minutes, until lightly brown on top and pass the clean toothpick test. Cool on a wire rack.

Because of the high egg content, I recommend storing these bad boys in the fridge if you’re going to have them for a few days (like that would happen anyway!). Just be sure to either warm up the muffins or let them return to room temperature before consuming.

Enjoy!