Pumpkin Gingerbread Muffins

These muffins are full of warm earthy fall spices like nutmeg, gloves, ginger and cardamom and when mixed with pumpkin they are a delightful fall treat!

1¾ cup pumpkin puree 
4 eggs
¼ cup flaxseed meal
¼ cup extra virgin coconut oil
1/3 cup blackstrap molasses
1 tsp vanilla extract
2/3 cup tapioca flour (I found this at Bulk Barn)
1/3 cup + 1 tbsp coconut flour
¾ tsp salt
1 tsp ground nutmeg 
1 tsp ground allspice
1½ tbsp ground ginger
½ tsp ground cloves
1 tsp ground cardamom
1 tsp baking soda

Grease a muffin pan generously with coconut oil or line with paper liners or reusable Silicone Muffin Cups. Preheat oven to 350F. Melt coconut oil in the microwave or in a small saucepan over low heat on the stovetop. In a large bowl, combine pumpkin puree, eggs, flax meal, molasses, vanilla and coconut oil. Sift coconut flour and combine with tapioca starch, spices and baking soda.  Add dry ingredients to wet ingredients.  Stir to combine.  Spoon batter into prepared muffin pan. I used a mini muffin pan and baked them for 15 - 18 minutes. If using full size bake for 30 - 35 minutes.  Remove from pan to cool. 

Enjoy! 

Recipe from The Paleo Mom