Pumpkin Muffins

I just found this recipe for Pumpkin Muffins on the Elana's Pantry blog http://www.elanaspantry.com/pumpkin-spice-muffins/ . They are gluten free, grain free, dairy free, low in sugar, and DELICIOUS!!!

Pumpkin Muffins

1/4 c Coconut Flour

1/8 t Salt

1/2 t Baking Soda

1 t Baking Powder (I added) 

1 T Cinnamon

dash each of ginger, nutmeg, and ground cloves

3 Eggs

1/2 c Freshly Roasted Pumpkin (canned wont work...)

1/4 c Honey

2 T Coconut oil 

1 t Vanilla

Directions

In a blender, mix the coconut flour, salt, baking soda and powder, cinnamon, and other spices. Then add the rest of the ingredients and puree. (Make sure that you scrape a spoon around the bottom of the mixer to loosen up and mix in all the dry ingredients otherwise those ingredients get stuck in the corners). Pour the batter into muffin cup lined muffin tin. Bake at 350 degrees for 25 min. Then Enjoy!!!

How to Roast a Pumpkin

Since this recipe calls for fresh roasted pumpkin, here is how...

First you want to cut the top stem off the pumpkin. Then cut the pumpkin in half length-wise. Next you want to firmly take a spoon and scoop out the seeds and inside slimy strings (why yes that is a technical term ;) ).

Next you want to spray, or lightly coat with oil, a sheet pan. Then place the pumpkin halves open side down on the cookie sheet and poke holes through the skin with a knife to help release extra steam.

Next you want to stick the pan with the pumpkin into the the oven and roast it at 375 for 20-30min.

You will be able to smell the pumpkin, the skin will look darker, and it will look soft and slightly shriveled when it is done.

Then just scoop out the inside, puree, and enjoy in your pumpkin muffins or other favorite recipes!

One small pumpkin yields about 2 c pumpkin.  Make sure that you use a Pie Pumpkin, or Sugar Pumpkin, not the kind for carving...