Gluten-free YIELDS: 6 servings

INGREDIENTS:

• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp pumpkin pie spice
• Pinch of salt
• 4 organic eggs
• 2/3 cup pumpkin puree
• 1 tsp pure vanilla extract
• 1/3 cup organic maple syrup
• 1/3 cup chopped walnuts

PREPARATION:

Preheat oven to 400 degrees F. Using mixer, beat eggs on medium for 2 minutes, until fluffy.

Add pumpkin, maple syrup and vanilla extract and mix together for another 2 minutes. Then add coconut flour, spices, baking soda and powder and a pinch of salt to the mixer and combine.

Fold in most of the walnuts. Use an ice cream scoop to scoop batter into 10 muffin/cupcake liners in muffin baking dish. Sprinkle some chopped walnuts on top of each muffin.

Bake for 18-20 minutes or until fork comes out clean. Let cool before removing from pan. Enjoy.

Recipe inspired by Leelalicious.com’s Grain-Free Coconut Flour Pumpkin Muffins, found at Leelalicious.com/grain-free-coconut-flour-pumpkin-muffins.

Recipe submitted by Alyson Clark of Wellness by Alyson. Connect with her at 732-930-0079 or WellnessByAlyson.com. December 2014.

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