Gluten, Dairy, Soy, Grain Free, Low Carb – Paleo

12 regular 24 mini muffins
This recipe will provide a whole new healthy experience for the Pumpkin Spice Season.
¾ cup coconut flour
6 large organic eggs (at room temperature)
6 tbs. melted coconut oil or ghee
9 tbs. unsweetened pumpkin puree
4 tbs. pure Grade B Maple Syrup (or honey)
1 ½ tsp. pumpkin pie spice
1 ½ tsp. vanilla
1 ½ tsp. apple cider vinegar
¾ tsp. baking soda


Preheat oven to 350 degrees and line a 12 cup muffin tin with liners. (You can grease the tins with coconut oil in lieu of liners if you don’t have them)
Stir together the coconut flour and eggs until a smooth paste forms. Stir in the coconut oil, then the pumpkin puree and maple syrup. Then mix in the spices, cider vinegar and baking soda. Place even amounts in each tin and bake about 25 minutes until golden and the top springs back when lightly pressed.

Options: Add ½ cup chopped walnuts or pecans and/or ½ cup raisins.