Ginger Pumpkin Muffins
2 cup almond flour
2 organic egg whites
1 organic free-range egg
1 cup coconut palm sugar OR sucanant
1 cup pumpkin mushiness OR puree
1 Tbsp coconut oil
Approximately 2 quarter size [thick chunk] pieces of ginger | minced [just like clove of garlic]
¾ tsp baking soda
½ tsp cinnamon
1/8 tsp nutmeg
¼ tsp vanilla extract
¼ tsp sea salt
Method Of Love
Preheat oven to 400F. Line muffin tin with cute baking cups.
Mix all ingredients into one large bowl. Mix until smooooooth.
Plop the Pumpkin Muffin mix into each baking cup. Top each pre-baked plop with either of the listed nutrient rich sprinkles: Pecans, slivered almonds, pumpkin seeds, cocoa nibs, sunflower seeds or just plain with nothin’ but muffin mix.
Bake for 15 minutes.
Wait until cool. Remove each Ginger Pumpkin cup from the tin, place on your favourite serving tray and watch them go!.