Pumpkin Muffin Mounds

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    •3 eggs
    •⅓ cup pumpkin puree
    •¼ cup honey
    •½ teaspoon pure vanilla extract
    •½ cup coconut flour
    •1 tablespoon pumpkin spice
    •¼ teaspoon baking soda
    •Pinch sea salt
    •2 tablespoons coconut oil, cut into small sections and chilled for 2 minutes

    1.Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
    2.In the bowl of your stand mixer, add eggs, pumpkin, honey and vanilla extract. Beat until well combined.
    3.Stop the mixer and add in coconut flour, pumpkin spice, baking soda and salt. Turn on your stand mixer again and mix until combined.
    4.Drop in coconut oil pieces and mix until everything is incorporated.
    5.Using a ¼ cup measuring cup, scoop dough into the cup, press the top with your hands. Then flip the dough out on to the prepared baking sheet.
    6.Repeat with remaining dough.
    7.Bake in preheated oven for 20-25 minutes until tops are golden.
    8.Remove from oven, allow to cool on the baking sheet for 10 minutes before transferring over to a cooling rack to cool completely.


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