Pumpkin. Oatmeal. Two of my all-time fall favorites. And who doesn’t love a warm muffin right out of the oven, smothered in creamy butter. I’m talking about real butter folks, not that fake Bonnet stuff.
So, let’s get started.
Preheat oven to 350.
3/4 cup coconut flour
1/2 cup oats
1 teaspoon baking powder
1/2 teaspoon each cinnamon, nutmeg, salt, baking soda
Mix in medium bowl.
1 cup pureed pumpkin
1/3 cup coconut oil
2 eggs, pastured
1/4 cup raw honey
1/3 cup raw milk
Mix all of these ingredients together in large bowl.
Stir together two bowls and add 1/2 cup raisins and 1/3 cup pecans.
Pour into buttered/lined muffin tins. Bake 25-30 minutes, or until a toothpick comes out smoothly.
Yield: 2 dozen regular size muffin.