Prep Time:
Yield:
Category:
Scale
Ingredients
- 1 c hazelnut flour
- 3/4 c coconut flour
- 3/4 t baking soda
- 1 t cinnamon
- 7 eggs
- 1/2 t chopped ginger
- 1/2 c pasture butter (1 stick,) melted
- 1 c + 2 T pure maple syrup
- 1/2 c pureed pumpkin
- 1 c water
- 1 T vanilla
- 24 muffin liners
Instructions
- Preheat oven to 350F.
- Line 2 (12 cup) muffin pans with liners or grease pans with pasture butter.
- Combine hazelnut flour, coconut flour, baking soda, and cinnamon in medium bowl and set aside.
- Whisk eggs in a large mixing bowl.
- Add melted butter, maple syrup, water, pumpkin, ginger and vanilla.
- Blend until combined.
- Add dry ingredients to wet ingredients and blend until spoonable batter forms.
- Spoon in batter into muffin pans about 3/4 full.
- Place in oven and cook for 20-25 minutes until toothpick comes out clean and top is lightly browned.
- Serve and enjoy!