I’m liking these gluten free muffins because they are not super sweet and I get that full pumpkin flavor. For me, a lot of times pumpkin items are overrun by sugar and I lose that great flavor. Hope you enjoy these pumpkiny treats (wait, is that a word?).

Pumpkin Coconut Muffins

1 15oz can pumpkin

1/4c coconut flour

2 eggs

1/2c coconut milk

2T coconut oil

3/4c light brown sugar

1c oat flour (gluten free)

1T baking powder (gluten free)

1t salt

2t cinnamon

1t ginger

1/2t clove

1/2t nutmeg

1/2c shredded coconut

1/4c pecans

Preheat oven to 400 and spray muffin tin with a little oil then set aside.

In one bowl sift coconut flour and mix in pumpkin. Then add eggs, milk, oil, and sugar mixing well. Set aside.

In second bowl, combine remaining ingredients.

Add dry ingredients to pumpkin and mix until combined.

Pour batter into muffin tin, about 1/4c of batter per muffin. Will make 12 muffins.

Bake at 400 for 35 to 37 minutes.

Cool for 10 minutes in pan then move to cooking rack and cool completely.

Please note this recipe was developed at high altitude, your baking time may vary.

Alternative: use regular oatmeal and grind it down in a food processor.