Tis the season for cooking and baking with pumpkin! These muffins are super easy to make and easy on your tummy. Gluten-free, dairy-free and not too sweet, they make for an awesome breakfast or a mid-morning snack... Try it!
Pumpkin Muffins 2 cups Gluten-Free All Purpose Flour 1/2 cup Evaporated Cane Juice or Brown Sugar 1 tsp Baking Powder 1/2 tsp Baking Soda 1 tsp Ground Cinnamon 1/2 tsp Cardamom 1 cup Pumpkin Puree (just pumpkin, nothing else!) 2 eggs 1/4 cup Coconut Oil 1/4 cup Plain Goat Yogurt 1/2 cup chopped Pecans 1/3 cup chopped crystallized Ginger (find these at the bulk aisle!)
Turn on oven and preheat to 350.. (Place open coconut oil jar on stove top so it melts while oven warms up- now!) In a bowl, mix the first six (all dry) ingredients together and set aside. In a separate bowl, mix all the rest of the ingredients.
Save a handful of the chopped pecans and ginger so you can sprinkle over atop the muffins... Slowly pour in dry ingredients into the wet bowl, whisking until well integrated and a thick batter forms. Grease muffin sheet with melted coconut oil and pour in batter; don't worry about being perfect here- uneven and lumpy tops are totally fine! Lastly, dust over the muffins the remaining chopped pecans and ginger.. Throw muffins into the oven and bake for 20-25 minutes.
Let cool, serve and enjoy with butter and tea!