Pumpkin Spice Muffins

• ¼ cup coconut flour
• ⅛ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 3 large eggs
• ½ cup freshly roasted pumpkin (canned pumpkin will not work)
• ½ cup honey
• 2 tablespoons vegan shortening
• ⅛ teaspoon vanilla crème stevia

1. In a food processor pulse together coconut flour, salt, baking soda, cinnamon and ginger
2. Pulse in eggs, pumpkin, honey, shortening and stevia
3. Transfer batter into paper lined muffin tin
4. Bake at 350° for 25 minutes
5. Serve

Makes about 8 muffins

Next week I will be posting the vegetarian Pumpkin Spice Whipped Cream recipe that you see crowning these Pumpkin Spice Muffins. If you want immediate gratification, check out Marla’s recipe at familyfreshcooking.com, and check out the gorgeous photos on her site as well.

While I based my dairy free pumpkin whipped cream recipe upon hers, mine is a bit different. Marla’s has less sugar (she sweetens it solely with stevia) and mine has more spice. That’s what I love about the internet –there’s a recipe for everyone if your fingers do the walking.

Here are some of my other gluten free muffin recipes: