Pumpkin Muffins

As the seasons turn, I'm finding my tastes are adjusting as well. I'm craving things like yogurt and squash a lot more, and I'm making stews and kale salad as fast as I can, because we keep eating it all up!

Earlier this week, I had researched pumpkin muffins and found 4 or 5 recipes that were in line with what I was looking for (gluten free, sugar free). This morning, I'm ready to create! I am looking at all five recipes and coming up with my own amalgam. Here's what we came up with:

Dry Ingredients:
1/2 coconut flour (generously full)
1/2 t. baking powder
1 t. baking soda
1 t. salt
1 1/2 t. pumpkin spice
2 T. PB2
1/4 c. mini chocolate chips

Wet Ingredients:
1 c. canned pumpkin
3 eggs
1 banana, smushed
1 t. vanilla
2 T. maple syrup
1/4 c. butter (you could use coconut oil, too, but I like butter flavour for this kind of recipe)

Preheat 350 and line and/or grease a dozen muffin cups.
Mix dry ingredients
Mix wet ingredients
Mix dry with wet.
Bake 20 minutes.

Next time, I might add chopped pecans and perhaps some finely shredded carrot.