Paleo Pumpkin Muffins (Gluten Free)

I have been so busy with school lately I have had absolutely no time to bake! Finally yesterday I finished three unit finals and have no homework for the first time this year so obviously the first thing I did with my free time was make some muffins! I have an entire Pinterest board dedicated to fall food and I have barely made a dent in it, so yesterday I pulled out this wonderful recipe and slightly modified it to make it 100% delicious and nutritions! It is originally a recipe for a loaf but muffins are cuter and take less time to bake so I just scooped the batter into a muffin pan and baked it for half the time.

Paleo Pumpkin Muffins:
1 3/4 cup pumpkin purée
3 eggs
1/4 cup any natural nut butter (I used peanut butter)
1 tbsp coconut oil
1/3 cup raw coconut sugar
1/3 cup coconut flour
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/4 cup pumpkin seeds

Pre-heat oven to 350º and line a muffin tin with 10 liners.
Whisk together pumpkin, eggs, nut butter, coconut oil and sugar. Sift in coconut flour to remove lumps, add in spices, baking soda, baking powder and salt. Stir until smooth and combined. Fold in pumpkin seeds and any other additional add ins. Divide the batter amongst your 10 lined or lightly greased muffin pan and bake for 30 min. Allow to cool for a bit before removing from the muffin pan if you did not use liners. Store in an airtight container in the fridge, best served warm!

Original Recipe: http:http://www.bakerita.com/paleo-chocolate-chunk-pumpkin-bread/

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