Time: 25 minutes
Makes 12-14 muffins
3 large eggs
½ c coconut oil
1 can (or 2 cups) pumpkin
1/4 c raw milk
3/4 c coconut sugar
1/2 t salt
2 t baking soda
1 t pumpkin pie spice
1 t cinnamon
½ t ground cloves
1 3/4 c gluten-free flour. (I used Namaste brand)
¼ c raw cacao nibs (optional)
Preheat oven to 350°F. Lightly coat muffin pan with coconut oil cooking spray or use cupcake liners.
In a medium-size mixing bowl, combine flour with blender ingredients. Mix by hand.
Spoon into the prepared muffin pan, filling each cup 3/4 full.
Bake 20-25 minutes or until a toothpick inserted in the center of one muffin comes out clean.
Cool on wire rack for 5 minutes, then carefully remove each muffin from muffin pan.