Pumpkin Muffins
3/4 cup coconut flour1 tsp baking soda1/2 tsp salt1 tsp cinnamon1/2 tsp ginger1/4 tsp cardamon3/4 cup 100% maple syrup3/4 cup coconut oil (melted)6 eggs3/4 cup pumpkin*Pepitas for optional sprinklePreheat oven to 350.Prepare a muffin pan by lining with muffin tins. Set aside.In a medium sized bowl, mix together coconut flour, baking soda, salt, cinnamon, ginger and cardamon. Set bowl aside.In another bowl, whisk eggs, coconut oil, maple syrup and pumpkin. Slowly add in dry ingredients, then using an ice cream scoop, scoop batter into prepared muffin tins. Fill batter to nearly the top of each muffin liner, as muffins will rise.Sprinkle optional pepitas on top of each muffin and bake for about 24 minutes.Allow to cool and enjoy!This recipe is by Laurel Gallucci Sweet Laurel and is paleo, and completely gluten free, grain free, refined sugar free, dairy free and nut free!
Wednesday, October 24, 2018
Laurel Gallucci of Sweet Laurel Cooks with Ms. Chaides' 4th Graders
This week Laurel Gallucci of Sweet Laurel made pumpkin muffins with Ms. Chaides' 4th graders. Sweet Laurel is one of the new businesses in Pacific Palisades. The muffins were delicious!
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