Perfectly Paleo Pumpkin swirl cakes

Tonight I made some muffins to incorporate into our meals this week. These were delicious!! Brandon told me to make about 4 more batches to make sure that he really does like them ;)

These came from blending a few recipes together. My friend has a blog and she posted about cinnamon swirl muffins. I thought it sounded great but I really wanted to try some pumpkin spice muffing instead. So I combined the two recipes and got "Perfectly Paleo Pumpkin Swirl Cakes".

Preheat oven to 350F

 

Ingredients:

1/2 C Coconut Flour

1/2 tsp baking soda

1/2 tsp Salt

1 tsp Cinnamon

1 1/2 tsp. Pumpkin Pie spice

1/2 can of Canned Pumpkin

6 Eggs

1/3 cup Agave Nectar or pure Honey

1 tsp Vanilla Extract

1/4 C Coconut oil, melted

Cinnamon swirl Ingredients:

1/4 C. Honey

1/4C Coconut Oil, Melted

2 Tbs Ground Cinnamon

Muffin Process:

· Combine all dry ingredients in a bowl.

· Combine Pumpkin and eggs (one at a time) and wet ingredients into a bowl

· Pour Wet mixture into the dry ingredients and use a hand mixer to blend the ingredients until it is well blended, no lumps.

· Pour batter into muffin tins, 2/3 of the way up. *Paper tends to be a bit stickier, try tin or just grease a pan.*

Cinnamon Swirl Process:

· In a separate bowl combine all the ingredients and whisk until well blended. *you can add chopped walnuts if desired*

· Top each muffin with about a teaspoon of swirl mixture. Use a toothpick to swirl the mixture into the pumpkin muffin.

Bake:

·  Place the muffins in the oven 350F.

· Bake for 15-20 minutes or until toothpick comes out clean.

· Cool on a wire rack for a few minutes, these are delicious warm!