1/2 cup canned pumpkin puree
1/2 cup coconut oil, melted
5 eggs, beaten
1 teaspoon vanilla
1/3 cup Natures Hollow sugar free Maple Syrup
1/2 cup coconut flour (sifted)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1/4 teaspoon all spice
1/8 teaspoon ground cloves
1/4 teaspoon sea salt
4 pkts of SweetLeaf stevia
1/2 teaspoon baking soda
coconut oil for greasing muffin tins
1/2 cup butter, melted
1 tablespoon cinnamon
2 tablespoons Xylitol or I guess you could use stevia pkts.
Preheat oven to 350 F and use melted coconut oil to coat muffin tin
In a bowl, combine, coconut oil, eggs, vanilla, pumpkin and syrup
Once mixed, add coconut flour, salt and spices. Whisk to combine.
Let sit for 5 minutes to allow the coconut flour to absorb the wet ingredients.
Add baking soda, stir until baking soda is mixed through.
Fill mini-muffin tins until almost full.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool for a few minutes by either removing them from the pan and setting them on a cooling rack or leaving them in the pan and tipping them on their sides.
Melt the butter (or coconut oil) in small bowl.
Mix the xylitol and cinnamon in a separate small bowl.
My batch made 24 mini muffins with 2 more I made in silicone baking cups - total of 26