1 cup brown rice flour or quinoa flour
1 cup buckwheat flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¼ cup sucanat or coconut sugar
2 tbsp cinnamon
½ tsp nutmeg
2 tsp ginger
¼ tsp allspice
½ tsp cardamom
¼ cup melted coconut oil
1/3 cup maple syrup
2 cups pumpkin, cooked and mashed or 14 oz can pure pumpkin puree (unsweetened)
2 eggs or egg replacement
1 cup organic coconut milk
1 cup chopped nuts or dark chocolate chips (optional)
In a large bowl mix melted coconut oil and syrup together. Add pumpkin and mix well. Whisk and add eggs. In a separate bowl mix all dry ingredients. Add to the wet ingredients and mix well. Add coconut milk and mix again. Fold in nuts (optional). Oil a muffin tin and fill each cavity ¾ full. Bake at 325 degrees F for 30 minutes or until toothpick comes out clean .
