Prep Time: 10 | Total Time: 30 | Yield: 0
2 cups grated raw pumpkin
½ cup light olive oil or coconut oil
4 Tbsp coconut nectar
1 tsp vanilla extract
¾ cup cacao powder or good quality cocoa powder
1 tsp baking soda
2 tsp baking powder
¼ tsp sea salt
¼ cups coconut flour
Preheat oven to 180C
Lightly beat the eggs and place in a large bowl with the pumpkin, coconut nectar, vanilla and oil. Stir to combine.
Sift in the dry ingredients.
Stir gently until well combined.
Pour about 1/4 -1/2 cup into muffin tins. I made 8 good sized muffins from the mixture.
Bake until firm to touch (roughly 20 minutes).
*If you don't have coconut nectar you could try honey or maple syrup although it may make it a bit sweeter. Taste the mixture until desired sweetness is achieved but remember that the veggies will also sweeten it somewhat.