- 1/4 cup palm shortening (or coconut oil or ghee) melted
- 1/2 cup coconut sugar (or maple syrup)
- 4 eggs, room temperature
- 3/4 cup pure pumpkin puree
- 1/2 cup coconut flour
- 1/4 cup arrowroot powder (or 1/2 cup tapioca flour)
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- pinch of sea salt
- something tasty for the top (crystallized ginger, nuts, etc)
- Pre-heat oven to 350 degrees.
- Prepare a muffin tray with 10 liners
- In a large bowl, mix together the wet ingredients, starting with the melted oil, then one egg at a time (making sure each one is fully incorporated before moving on to the next), then add the pumpkin puree.
- Gently mix in the dry ingredients.
- Scoop the batter evenly into 10 muffin liners.
- Top with toppings, if desired. I like to sprinkle a little extra coconut sugar on top.
- Bake for about 24-26 minutes or until done. Remove from oven and let cool.
These are surprisingly good. If they aren't sweet enough for you, just add a little more coconut sugar to the mix.
*This recipe has been slightly altered, but is largely based on this one by girlmeetspaleo.