Fall is here and it seems like everywhere I look there is pumpkin infused something! These muffins are delicious, full of nutrients and easy to make! Double the batch and put the rest in your freezer for a quick on-the-go breakfast or snack. 
Ingredients
• ½ cup coconut flour
• 1 serving vanilla protein powder
• 4 eggs (room temperature)
• ¼ cup coconut oil
• 6 tbsp pumpkin purée
• 2 tsp raw honey
• 1 tbsp chia seeds
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ ground ginger
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1/4 tsp baking soda
Instructions
1. Preheat oven to 350 degrees and line 10 muffin cups with liners or use a non stick muffin pan and omit liners.
2. Stir together coconut flour, protein powder and eggs until a smooth paste forms. Stir in coconut oil, the pumpkin pureé and honey. Mix in the spices, cider vinegar and baking soda.
3. Divide batter between prepared muffin pan. Bake for 25-30 minutes or until golden brown and muffins feel firm when lightly pressed.
Happy Fall!
Bridget Baxter
www.BridgetBaxter.com
