Grain Free Pumpkin Muffins w/ added yumminess

INGREDIENTS

1/2 cup pumpkin puree

1/2 cup coconut oil, melted

3 tablespoons coconut milk (or milk, almond milk etc)

6 eggs

6 medjool dates, pitted and mashed with 1 tablespoon water and 1 tablespoon maple syrup                                                                                                                                                                                               1 tablespoon vanilla extract
1/2 cup coconut flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon cinnamon 

Topping:

Use that divine chocolate granola you made last week!  or any granola topping would do.

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line muffin tin with paper liners or grease with coconut oil.
2. In a small bowl, add pitted medjool dates and 1 tablespoon water. Heat in microwave for 30 seconds on high. Mash the dates with fork and add 1 tablespoon maple syrup and mash again.
3. In a bowl of a food processor combine date mixture, pumpkin puree, coconut oil (melted), coconut milk, eggs, vanilla extract, salt, baking soda, and cinnamon. Mix well so that the date mixture is pureed. Add coconut flour and process again until smooth.
4. Fill each paper cup 3/4 full of batter - add topping. Bake muffins for 30 to 35 minutes.