- In a food processor pulse together coconut flour, salt, baking soda, cinnamon and ginger
- Pulse in eggs, pumpkin, honey, shortening and stevia
- Transfer batter into paper lined
- Bake at 350° for 25 minutes
Next week I will be posting the vegetarian Pumpkin 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: