1- 15 oz. Can 100% Pure Pumpkin
1 cup Coconut Oil
1/2 cup Honey
2 Tablespoons Vanilla Extract
1 1/4 cup Coconut Flour
1 Tablespoon Cinnamon
3/4 teaspoon Ground Ginger
3/4 teaspoon Ground Cloves
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.