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Gluten and Dairy Free Low Glycemic Pumpkin Spice Muffins

UPDATE October 2013: I have found that this recipe works better without the coconut oil.  (Sometimes mistakingly leaving out an ingredient pays off. :) )
I first made these muffins on Thanksgiving.  They were so good and are so easy to make that I have already made them 3 times since then....and Thanksgiving was only 10 days ago.  In fact, I have a pumpkin roasting in the oven as I type.  I got the original recipe from one of my favorite blogs: Elana's Pantry http://www.elanaspantry.com/pumpkin-spice-muffins/.  However, I adjusted the recipe to fit my dietary needs.

1/4 Cup Coconut Flour
1/8 Teaspoon Sea Salt
1/2 Teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
1 Tablespoon Ground Ginger
3 Large Eggs or 3 Flax Eggs
1/2 Cup Freshly Roasted Pumpkin (do not use canned) (be sure to use the small pie pumpkins they are sweeter and make all the difference!)  (I use a half a pumpkin per batch)
1/2 Cup Agave Nectar (I used dark agave, but light will work too.  The dark has more of a maple flavor)
2 Tablespoons Coconut Oil
1/2 Teaspoon Pure Vanilla Extract

Preheat oven to 350.  Stir the coconut flour, sea salt, baking soda, cinnamon and ginger together.  Put the mixed dry ingredients in a blender and mix in the eggs, pumpkin, agave, coconut oil and vanilla extract.  Transfer the batch lined muffin tin and bake at 350 for 25 minutes.  Serve as is or with Fresh Homemade Coconut Milk Whipped Cream.  Recipe here: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/  (Again, I used Agave Nectar instead of sugar).

Enjoy!!
© Courtney Hillis with THRIVE: Natural Family Living

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Dairy Free, Low Glycemic Ice Cream
Gluten Free Chicken Nuggets
Homemade, Healthy Cereal
Green Green Juice
Low Glycemic, Dairy Free Smoothie with Greens