Fall Pumpkin Muffins

Muffin Ingredients

Dry ingredients:

• 2 cups einkorn all purpose flour*
• 1 cup organic coconut sugar
• 2 tsp. alum free baking powder
• 1/2 tsp. Vancouver sea salt
• 2 tsp. organic pure cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg

Wet ingredients:

• 1/2 cup pure coconut oil
• 2 beaten cage free eggs
• 1 tsp. pure vanilla extract
• 1, 15 ounce can organic pumpkin puree

Preparation

In a large bowl, stir the dry ingredients well with your spurtle and always pound out the lumps well, using the knobby end. Stir, stir and stir!

Whisk the eggs in a separate bowl and add the remainder of the wet ingredients. Using a whisk, blend well! Add to the dry ingredients and stir well with your spurtle but only until just mixed.

Using a tablespoon, put one serving spoon of batter onto a 12 tin muffin pan and bake in a 375 F degree preheated oven for 20 minutes.

Makes 12 most delicious muffins you will love!