Pumpkin Muffins

Serves | 12-15 muffins

Ingredients:

• 1 ½ c all-purpose flour (can swap for 1:1 GF)

• 1 tsp baking soda

• 2 tsp ground cinnamon

• 2 tsp pumpkin pie spice

• ½ tsp ground nutmeg (optional)

• ½ tsp salt

• 1 ½ c coconut sugar

• ½ c olive oil or avocado oil

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

• 2 eggs

• Optional: 1 c chocolate chips

Directions:

1. Preheat the oven to 375°F

2. In a large bowl, whisk together the dry ingredients.

3. Make a well, whisk together the wet ingredients and combine everything fully. Fold in chocolate chips.

4. Divide batter into muffin tins, filling each about 2/3 full. Bake 25–30 minutes, until tops are lightly golden and centers are just set. I prefer ours slightly gooey. Enjoy!

Notes: We use silicone molds or these cute parchment paper liners. Optional: sprinkle the tops with additional coconut sugar before baking.

You’ll find more simple and real food recipes like this in my cookbooks, HERE.