Ingredients

• 3/4 cup Sugar
• 1/2 cup Coconut Oil melted
• 2 Eggs
• 1 cup Pumpkin Puree
• 3/4 cup Gluten Free All Purpose Baking Flour +2 tbsp
• 2 tsp Ground Cinnamon
• 1 tsp Ground Ginger
• 1 tsp Ground Cardamom
• 1/4 tsp Sea Salt
• 1 tsp Baking Soda

Instructions

1. Preheat oven to 350°F. Oil 3 mini muffin tins.
2. Mix sugar, oil, eggs and pumpkin puree well with a whisk until fully combined.
3. Add in flour, spices, baking soda and salt. Mix by hand until fully combined, about 30 seconds.
4. Spoon into muffin tins and bake for 18 - 20 minutes. Cool for 5 minutes in the pan and then turn out onto a rack to cook completely.