Grain-free Pumpkin Muffins

Adapt to yeast free...
Ing
2 large eggs
2 tbsp unrefined coconut oil, melted
2 tbsp maple syrup
1/2 C pumpkin puree
1/4 tsp salt
1/4 C coconut flour
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves

Method
preheat oven to 375
Beat or mix eggs, coconut oil, aple syrup, pureed orange vegetable, and salt together until smooth. Sift coconut flour into the batter and sprinkle baking soda, cinnamon, nutmeg and cloves over the top so that they mix in evenly. Beat or whisk hard until smooth.
I recommend using muffin cup liners for this recipe, but if you don't mind the clean-up, you can grease 6 muffin cup with coconut oil. Divide batter, which will be very thick, evenly between 6 cups and bake at 375 for 22-28 minutes until the center feels springy instead of wet (the toothpick test may not work well with cocount flour) Remove to a wire rack to cool. Store at room temperature 3-5 days.
Makes 6 muffins.