Pumpkin Muffins

Pumpkin Muffins

4 cups almond flour
1 cup coconut flour
1 cup flax meal
2 TBSP cinnamon
2 tsp ginger
1 1/2 tsp nutmeg
1 tsp cloves
1 tsp salt
2 cups sugar
1 tsp guar gum
2 cups cooked or canned pumpkin
8 eggs
1 stick butter
1 cup chopped dates
2 tsp baking soda
1 TBSP baking powder
1 tsp vanilla


Combine eggs, vanilla, and butter. Add spices. Add pumpkin. Slowly add almond, coconut, and flax. Add dates, mix very well. Let batter rest.

While batter rests (an important step, since coconut flour needs time to hydrate) preheat oven to 300°.

Fill muffin cups (be careful not to overfill) and bake for 20-30 minutes or until done. Be sure to cool completely before serving. This makes 3 dozen muffins, but they freeze and reheat beautifully. There is less than 1/2 gram of starch per muffin.