Pumpkin Muffins

Ingredients:

• 2 cups sifted Otto’s Cassava Flour* (must sift before measuring) OR 1 1/2 cups unsifted
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cloves
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 3/4 cups ghee or dairy free butter, softened
• 1 cup swerve granular sweetener (or sugar)
• 2 large eggs
• 2 T plain non- dairy greek yogurt
• 1 – 15 oz. can of organic pumpkin puree (not pumpkin pie filling)
• 1/2 cup finely chopped, organic pumpkin seeds (leave some to sprinkle on top)

Directions:

1. Preheat the oven to 325 degrees. Spray a muffin tin with oil, or use muffin liners.
2. In a medium bowl, gently combine the flour, salt, baking powder, baking soda, and spices. Gently whisk dry ingredients to blend.
3. In a large bowl, beat the butter and sugar until well blended.
4. Add the eggs, blending well. Beat until light and fluffy.
5. Add the pumpkin and yogurt blending well.
6. Add pumpkin seeds. Blend.
7. Add the flour mixture and mix by hand gently until the cassava flour is moist. Then use the electric mixer on low until just blended, being careful not to over mix.
8. Divide evenly in the muffin tins. I filled them almost to the top. You can gently smooth the tops if you like. I did not.
9. Sprinkle a few pumpkin seeds on top to decorate (optional)
10. Bake for 20-25 minutes (depending on how full you fill them). Check for doneness with a toothpick.
11. Let cool 10 minutes or so before removing. They are very soft while hot. Firmer to handle after it has cooled some.