Pumpkin Muffins

Gluten FreeWheat Free

1 14 oz can pure organic pumpkin
1 ½ cups brown rice flour
2 Tablespoons ground flax
1 ½ baking soda
1 ½ baking powder
1 teaspoon salt
2 teaspoons cinnamon
¼ teaspoon all spice
¼ teaspoon nutmeg
¼ cup butter or coconut oil
1 ½ cup sucanat
2 eggs
1 cup light coconut milk
1 cup cashews (optional)

Cream butter and sucanat together.

Add pumpkin. Mix well. Add eggs and mix again. Mix the brown rice flour, baking soda, baking powder, salt, cinnamon, allspice and nutmeg together.

Add to the wet mixture and mix. Add the coconut milk. Mix again. Fold in nuts. Grease muffin pan and fill each cavity ¾ full.

Bake at 325 degrees for 30-35 minutes or until muffins spring back when touched in the centre.

Note: Pumpkins are a great source of iron, zinc, magnesium and fiber.