1- 15 oz. Can 100% Pure Pumpkin

1 cup Coconut Oil

1/2 cup Honey

12 Eggs

2 Tablespoons Vanilla Extract

1 1/4 cup Coconut Flour

1 Tablespoon Cinnamon

3/4 teaspoon Ground Ginger

3/4 teaspoon Ground Cloves

3/4 teaspoon Allspice

1 1/4 teaspoon Baking Soda

1 1/4 teaspoon Arrowroot Starch

1 cup Chopped Walnuts (to sprinkle on top)



Melt coconut oil and put in a mixing bowl. Whisk in pumpkin, followed by other wet ingredients.

Mix together dry ingredients, except walnuts, in a separate bowl. Fold into the wet mixture until completely combined.

Divide the batter into non-stick spray coated or baking cup lined muffin tin. Top with chopped walnuts.

Bake for 17 minutes at 400.

Makes 24 muffins.