1 cup local organic PUMPKIN (how to bake pumpkins)
5 soy-free, pastured EGGS
1 tsp alcohol-free VANILLA EXTRACT (how to make alcohol-free vanilla extract)
1/4 cup softened COCONUT OIL (or raw grassfed butter)
1/2 cup organic COCONUT FLOUR
1 tsp CINNAMON
1/2 tsp NUTMEG
1/4 tsp GINGER
1/8 tsp CLOVES
OR 1-2 tbsp PUMPKIN PIE SPICE
1 tsp BAKING SODA (sodium bicarbonate)
Mix together dry ingredients then add wet ingredients without overmixing. If necessary add small amounts of cream or water to thin the batter without making it runny. Add batter to well-greased stoneware muffin pan (loaf pans do not work well) about 3/4 full and bake for 13-19 minutes at 400 degrees. Optional: add cream cheese layer in the middle of each muffin batter. Another option: crumble pecans into melted butter or coconut oil for a topping!
Another Happy (real-food, pasture-fed, traditionally-made, toxin-free) Week!!!