pumpkin bread (pumpkin muffins)

2.5T (17.5g) coconut flour
1.5T (20g) Truvia
1/4 t  (1.2g) baking soda
1/8 t   (0.6g) salt
1/8 t (0.3g)  cinnamon
1/16 t (0.1g) cloves
1/16 t (0.1g) nutmeg
pinch ground ginger
2 T (30g)  vegetable oil
1.5T (21g) melted butter
1/2 (25g) egg
2T  (25g) pumpkin puree (Farmer’s Market Organic Pumpkin)
Mix all the dry ingredients together, set aside.
Mix all the wet ingredients together (except for pumpkin puree), then add the dry ingredients and mix well.
Add in the pumpkin puree.
Lightly grease the mini loaf pan or mini muffin pan.  Pour in the batter.
Bake at 350 for 15 -20 minutes or until done.



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