Pumpkin Muffins

Ingredients 

4 cups of almond flour 

1 cup of tapioca flour

1 1/2 tsp of baking soda 

1/2 tsp sea salt 

1 TBSP of cinnamon 

1 tsp of ginger 

1 tsp of cardamom

1 tsp of nutmeg

6 pastured eggs

1/2 cup of coconut milk 

1/2 cup of olive oil 

1.5 cups of date purée

2 tsp of vanilla 

2 cups of puréed pumpkin 

Instructions 

1. In a large bowl, mix the flours and spices and salt together 

2. In a separate bowl, combine the eggs, coconut milk, olive oil and vanilla and cream together using beaters or an immersion blender. 

3. To make date purée, take 1 1/2 cups of dates and and place in a sauce pan.

4. Add water to the sauce pan so that the dates are just covered.

5. Bring the dates to a boil and let them simmer for about 10-15minutes or until soft. 

6. Take the date mixture and put it in a food processor and blend until smooth

7. Mix the date purée into the wet ingredients

8. Now add the wet ingredients to the dry ingredients and gently combine. 

9. Fill muffin tins lined with parchment paper muffin cups and bake at 350F for 24-25min. 

Nutrition Information