Recipe of the Month: Pumpkin Muffins

By Haely Lindau, MSc Nutrition, Nutritionist

Ingredients:

• 1⁄2 cup coconut flour 
• 3 tsp ground cinnamon 
• 3⁄4 tsp ground nutmeg 
• 3⁄4 tsp ginger powder 
• 1⁄4 tsp ground cloves 
• 1⁄2 tsp baking soda 
• 1⁄2 tsp baking powder 
• 1⁄4 tsp salt 
• 1 cup canned pureed pumpkin 
• 4 eggs 
• 1/3 cup coconut sugar 
• 2-3T coconut oil 
• 1 tsp vanilla extract pumpkin seeds, walnuts or pecans for topping

Directions: 

1. Preheat oven to 375 degrees 
2. Lightly oil pans or use cupcake papers 
3. Mix dry ingredients in one bowl and wet ingredients in another bowl 
4. Add dry mixture into wet 
5. Spoon into 10-12 muffin tins and top with nuts or seeds 
6. Bake for approx. 20 mins or until golden
7. Place on wire rack to cool
8. Connect Health Update
   October 2016