Easy Pumpkin Muffins With Pumpkin Seeds & Cacao Nibs

These Pumpkin Muffins are stupid easy to make and are perfect for breakfast, a snack or a light dessert. Bake them, set them out and watch them disappear. They've got pumpkin puree, ground flax seed, and coconut flour for all you gluten free lovers. For an easy dessert, they've got a lot of character and taste! Try them this holiday season. You and your family won't be disappointed. They will make any table setting look welcoming. What a better way to welcome the holiday season with a smell of freshly-baked muffins! INGREDIENTS: 4 Tbsp of ground flax seed 12 Tbsp of water (this and the ground flax seed will be your 4 vegan eggs) 1 tsp. Vanilla Extract 1/4 Cup Honey 1 Cup Pumpkin Puree 1/2 cup Sunfood Coconut Oil, melted/cooled 1/2 Cup Coconut Flour 1 tsp. Baking Soda 1 tsp. (or more) of Cinnamon Toppings: Sunfood Heirloom Pumpkin Seeds Sunfood Cacao Nibs Optional for post baking toppings: Nut Butter (wait to drizzle after it bakes) DIRECTIONS: Heat oven to 375F. Whisk together the eggs. Add vanilla, honey, melted & cooled oil to the whisked eggs and mix together. Then add the pumpkin puree and mix thoroughly. Add coconut flour, baking soda and cinnamon to the batter and mix well. Grease a muffin pan (I used a large muffin pan that made 6 muffins). Take batter and pour into each individual muffin tin. Add the pumpkin seeds and cacao nibs on top and place in the oven for 25 minutes. Continue to check on it. I always place a toothpick into it and if there is still batter on the toothpick, I know it is not done baking. Top with your favorite nut butter and enjoy!