If I had a grain free muffin of the month club November would be pumpkin spice muffins. September would be banana muffins and May would be blueberry muffins. Of course, I have no such club, however, I do love a good healthy muffin.

For those of you who have nut allergies? These grain free Pumpkin Spice Muffins are nut free.

The roasted pumpkin in this muffin makes it delicate and moist and the spices add a robust fall flavor. I use a tablespoon each of ground cinnamon and ginger. The result is a healthy one given that cinnamon is a wonderful blood sugar stabilizer and ginger is anti-inflammatory. When baking, these muffins will perfume your home with the wonderful aroma of healing spices.

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 palm oil 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

Source:
http://www.elanaspantry.com/pumpkin-spice-muffins/ 

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