I’ve been craving pumpkin muffins lately, so I came up with a grain-free version that my family can enjoy. These are moist and very flavorful. They also freeze well in an airtight container. Just thaw and enjoy. These Grain-Free Pumpkin Date Muffins are the perfect snack.

Grain-Free Pumpkin Date Muffins
Makes 12-14 muffins

Ingredients:
1/3 cup Grass-Fed butter (can use coconut oil, melted and cooled)
1 cup coconut sugar
2 large cage-free eggs
1 cup pumpkin puree
1/4 cup full-fat coconut milk
2 cups blanched almond flour
1/4 cup unsweetened coconut
2 tsp baking powder
1/4 tsp baking soda
1 tsp cocoa powder
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp sea salt
1/2 cup chopped nuts (walnuts, almonds or pecans)
1 cup pitted and chopped dates

Directions:
Preheat oven to 325 degrees F. In a large bowl, cream butter and coconut sugar for a minute or so and then add eggs, pumpkin and coconut milk. Blend well. In a separate bowl mix all dry ingredients, except nuts with a whisk until well incorporated. Add to wet ingredients and mix until combined. Stir in nuts and dates. Batter will be pretty thick.