3 cups gluten free flour
1 1/2 cups sugar (I used coconut sugar)
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
4 eggs
2 cups pureed pumpkin one 16 ounce can)
1 cup melted coconut oil
3 drops doTERRA Wild Orange essential oil
3 drops doTERRA Cinnamon essential oil
1 drop doTERRA Clove essential oil
1 drop doTERRA Lemon essential oil
In a large mixing bowl, stir together all dry ingredients. Stir together wet ingredients in a separate smaller mixing bowl. Add wet ingredients to dry and mix well. If possible, let sit for an hour. (This is always a good practice with gluten free flours.) Spoon batter into paper lined muffin cups. Bake in a 400° oven for 16-22 minutes or until the muffins are golden brown and a knife comes out clean.
1 1/2 cups sugar (I used coconut sugar)
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
4 eggs
2 cups pureed pumpkin one 16 ounce can)
1 cup melted coconut oil
3 drops doTERRA Wild Orange essential oil
3 drops doTERRA Cinnamon essential oil
1 drop doTERRA Clove essential oil
1 drop doTERRA Lemon essential oil
In a large mixing bowl, stir together all dry ingredients. Stir together wet ingredients in a separate smaller mixing bowl. Add wet ingredients to dry and mix well. If possible, let sit for an hour. (This is always a good practice with gluten free flours.) Spoon batter into paper lined muffin cups. Bake in a 400° oven for 16-22 minutes or until the muffins are golden brown and a knife comes out clean.
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