Easy Pumpkin Muffins

Makes 12 muffins...but they're so yummy, they won't last long!

Ingredients

• 1/2 Cup Bob's Red Mill Arrowroot Powder
  
• 1/2 Cup Bob's Red Mill Coconut Flour
  
• 1 Tbsp Bob's Red Mill Flaxseed Meal (Optional)
• 4 Large Eggs (Free range or cage-free if available)
• 1/2 Cup Organic Pumpkin Puree'
• 1 Tbsp Baking Powder 
• 1 tsp Vanilla
• 2/3 Cup Lakanto Monkfruit
• 1 tsp Pumpkin Spice
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 1Tbsp Flaxseed
• 1 Tbsp dairy-free milk substitute (Cashew, coconut or almond)
• 1/4 tsp Himalania Pink Salt
• 1/3 Cup organic ghee or coconut oil (I use a combination of each)

Options: I'm all about swap outs, so you can absolutely make this with 1 cup of almond flour instead. I can't tolerate almonds, so this half and half blend of arrowroot and coconut flour is a perfect swap for those with tree nut allergies.

Quick tip: Coconut flour loves to soak up moisture, so feel free to add 1-3 Tablespoons of water or milk substitute  if the batter gets too thick. (I like Silk Coconut Milk because it's dairy and carrageenan free).

Where's the sugar? Not here! If you've never tried Monkfruit, it's a perfect 1-1 exchange with sugar. The erythritol has no glycemic effect on most people and it tastes the same. If you're trying to cut sugar and slash carbs, Monkfruit is a wonderful staple to have in your cupboard. 

Mix all ingredients thoroughly -- either by hand or with an electric mixer.

Spoon into muffin tin greased with coconut oil or ghee.

Fill 2/3 full. Batter will be slightly stiff.

Preheat oven to 350 degrees and bake for 25 minutes.

Remove from oven and place on cooling rack.

Top with Coconut Whipped Cream and your favorite fresh berries!

Macro Nutrient Information (per muffin)

Calories -  110ish       Fat - 7 gr.       Carbs - 8 gr.     Protein -  3 gr.