pumpkin chai spice muffins (gluten free)

wipe the drool off your face, read this recipe, and make these lickety split! You will need:
  • 1/2 cup organic coconut flour (no, this isn't a typo, trust me on this one, I've done the leg work!)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cardamom 
  • 4 large eggs
  • 1/3 cup plain organic kefir (or yogurt)
  • 1/3 cup pure maple syrup
  • 2 tbsp unsalted butter, melted
  • 1 1/2 tsp pure vanilla extract
  • 1/3 cup pumpkin puree
  • 1/3 cup chopped pecans
  • Preheat oven to 350 degrees, line or grease your muffin tins 
  • In a small bowl, mix together the coconut flour, baking soda, salt, cinnamon, nutmeg and cardamom.
  • In a large bowl, whisk together the eggs, kefir, maple syrup, butter, vanilla extract, and pumpkin.
  • Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick. 
  • Divide the batter between the muffin cups, and sprinkle a few crushed pecans on top of each muffin.
  • Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. 

  • Place on a cooling rack and please, try to restrain yourself for 5 minutes before devouring (again, trust me, I did the leg work)

go ahead.  treat yourself.