Pumpkin Spice Latte Muffins

• 3 Eggs
• 1/2 cups Pumpkin Puree
• 3 ounces, fluid Brewed Coffee
• 1/4 cups Extra Virgin Coconut Oil, Melted
• 1/3 cups Pure Maple Syrup
• 1 teaspoon Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Cardimom
• 1/4 teaspoons Nutmeg
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Clove
• 1/4 teaspoons Finely Ground Sea Salt
• 1/2 teaspoons Baking Soda
• 1/2 cups Coconut Flour
• 3/4 cups Arrowroot Starch

1. Preheat oven to 350u0b0F and line a muffin tin with baking cups and set aside.
2. Mix all wet ingredients in a food processor (or a bowl, whisking until well incorporated). Add in all spices, sea salt, baking soda, coconut flour and arrowroot starch/flour into wet ingredients and process or mix until just incorporated.
3. Pour into prepared muffin tin, filling each muffin cup about 1/2 to 2/3 full. Bake for 22 minutes or until an inserted toothpick comes out clean.

eggs, pumpkin puree, coffee, ubc, maple syrup, vanilla, ground cinnamon, ubc, ubc, ground ginger, ubc, ubc, baking soda, coconut flour, arrowroot starch

Taken from tastykitchen.com/recipes/breads/pumpkin-spice-latte-muffins-2/ (may not work)