A Different Kind of Breakfast | Grain-Free Pumpkin Muffins

This morning I felt like something other than eggs to start my day.

Well…other than eggs and coffee. (I’ve been a crazy coffee lady lately–ever since I discovered what happens when you put a can of coconut milk in the fridge…)

So, I decided to make some pumpkin muffins.

I’ve made pumpkin muffins before, but this time, I decided to use a new-to-me recipe.

A while ago Diane from Balanced Bites posted a delicious looking grain-free pumpkin muffin recipe. It’s been in the back of my brain for quite some time, so I decided to whip some up this morning. I’m a sucker for a good grain-free muffin.

They were so good! Just sweet enough. Just pumpkin-y enough. I added some dried cranberries and skipped the chocolate chips.

I ate mine with a dollop of pastured butter to the top…and all was perfecto. Love using coconut flour. More than almond flour. Especially when someone else writes the recipe for me…my experimentations with coconut flour usual result in the driest baked goods on the planet. Sahara muffins anyone?

I’m getting into a holiday spirit-y mood…can you tell?

Now all we need is some snow up in here…

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