This is possibly my favourite sweet treat recipe. I love the cinnamon and ginger with the pumpkin. Oh my it is delicious!
¼ cup coconut flour
1/8 teaspoon salt
½ teaspoon bicarbonate of soda
1 ½ teaspoons cinnamon
1 teaspoon ginger
½ cup roast pumpkin, cooled
¼ cup honey (you can use less if your pumpkin is sweet)
2 tablespoons coconut oil
Preheat your oven to 180°c or 350°f. Grease or line a 12 hole muffin tin. In a blender pulse together coconut flour, salt, bicarbonate of soda, cinnamon and ginger. Add the eggs, pumpkin, honey and coconut oil. Pour the batter into the muffin tin and bake for 25 minutes until a skewer inserted into a muffin comes out clean.
This recipe can also be doubled for large adult sized muffins. I find these small muffins are enough for the school lunchbox because they are densely packed with nutrition with the pumpkin, coconut flour and coconut oil so they fill up little bellies!