Flourless Pumpkin Muffins

​If you get my newsletter, you know that I'm working hard on reconciling my once hostile relationship with the month of September.  And what better to aid with this than a sweet and comforting pumpkin recipe?  This one is tried and true; the star of A Nourished Holiday, really...and I have a feeling that between the double batches I'll keep in the freezer for myself and the batches I'll whip up for my clients, that I'll make at least 150 of these babies this season.  So without further ado:

Flourless Pumpkin Muffins
    Makes 1 dozen
½ c coconut oil
2 organic eggs
⅔ c honey
1 15 oz can pumpkin puree
1 ½ c quick oats
¼ c ground flax seed
1 t freshly ground nutmeg
1 t allspice
1 t ground cloves
1 t baking soda
½ t salt
½ c organic raisins
      Preheat oven to 375 degrees and soak raisins in warm water to clean out any grit.
    Combine wet ingredients (coconut oil, eggs, honey, and pumpkin puree) in large bowl.  In separate bowl, combine dry ingredients (oats, flax seed, nutmeg, allspice, cloves, baking soda, and salt).  Dump dry ingredients into wet and stir to combine.  Strain and towel dry raisins, then fold in.  Spoon into 12 large muffin cups (no need to grease the pan).  Bake for 20 minutes.  Because the muffins are flourless, a toothpick inserted in the center will not come out clean, so look for browning on the sides and tops of muffins.  Allow to cool in muffin tin for 5 minutes before turning out onto cooling rack.

​Enjoy!

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