On a Tuesday at 6am after a run from Morning Jo’s, my friend Renee brought us muffins. Enough said. I had to get my hands on the recipe. So here it is with a few modifications 🙂

Ingredients

• one can of pumpkin (or fresh 15 ounces)
• 1/3 cup melted coconut oil
• 1/2 cup almond milk
• 1 1/4 cups brown sugar
• 1 cup all purpose flower
• 3/4 cup coconut flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• sprinkle of cinnamon, finely ground espresso, nutmeg, ginger
• chocolate chips to taste
• walnuts/cranberries optional

Instructions

1. Preheat oven to 375 degrees
2. In a large bowl add pumpkin, oil, almond milk, and sugar. Wish until combined.
3. Sift the flour, baking powder, salt and spices
4. Mix all ingredients together then add the chocolate chips/nuts
5. Pour into muffin pan
6. Bake for 22-24 minutes

Notes

• For oil-free replate oil with applesauce
• For less sweet, lower the brown sugar to 3/4 cup

Recipe adapted from Nora Cooks and with tips from my friend Renee