Low Carb Pumpkin Muffins

Here’s a muffin that isn’t sugary, starchy and devoid of nutrients – like the muffins at your favorite coffee shop. These low carb pumpkin muffins are rich in beta-carotene and contain half an egg’s worth of high quality protein. The delicately sweet flavor will satisfy and have you coming back for more. Servings: 12

Here’s what you need…

• 1/2 cup coconut flour (find at natural foods store)
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup canned pureed pumpkin
• 6 eggs, beaten
• 3 Tablespoon coconut oil, melted
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 12 pecans for topping

Instructions:

1. Preheat oven to 400 degrees F.
2. Oil muffin pans.
3. In a medium bowl, combine the coconut flour, spices, baking soda and salt.
4. In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each addition.
5. Add melted coconut, honey and vanilla and mix until well combined.
6. Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared.
7. Spoon into prepared muffin pan, filling each muffin 2/3 full.
8. Bake for 18-20 minutes or until golden.
9. Place on wire rack to cool.
10.  Enjoy your  low carb pumpkin muffins!

Nutritional Analysis: One serving equals: 127 calories, 7g fat, 230mg sodium, 11.7g carbohydrate, 3g fiber, and 5g protein.