Thursday, December 11, 2014

Sticky Honey Pumpkin Mini Muffins

These sweet and sticky little bites of honey glory have just the right amount of ginger spice. I think I found a new baked-good favorite! These will definitely be appearing on Christmas morning. Big Blue Eyes and I always skimp on the baked goods Christmas morning because they contain dairy but not anymore!

For the coconut flour, I used Nutiva Organic Coconut Flour (available for amazon subscribe and save). This brand has the best consistency and texture.

These are seriously so addictive! With a sticky little top and lots of honey and pumpkin flavor, I could eat the whole batch! Serve with my favorite instant herbal coffee Dandy Blend.

Plus they only get one bowl dirty! I just add the dry ingredients into the wet one at a time.

Sticky Honey Pumpkin Mini Muffins
4 eggs
1 1/2 cup pumpkin puree
1/2 cup raw local honey
2 TB blackstrap molasses (optional)
2 TB grapeseed oil (or melted coconut oil)
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp ginger dried and ground
Pinch nutmeg
1/4 cup + 2 TB coconut flour

1. Preheat oven to 350. Lightly grease mini muffin pan.
2. Mix eggs, pumpkin, honey, molasses, and grapeseed oil in one bowl. Add dry ingredients, one at a time and whisk to incorporate.
3. Scoop into mini muffin pan (makes 32 or so) and bake for 20-25 minutes or until toothpick comes out clean.

Serve with Dandy Blend, Instant Herbal Beverage with Dandelion ENJOY!

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