Hearty Pumpkin Muffins December 9th, 2013 Hearty Pumpkin Muffins Looking for a new breakfast idea? These Hearty Pumpkin Muffins are sure to hit the spot and give you the energy to take on the morning! Hearty Pumpkin Muffins Print Recipe CourseBreakfast ProtocolCandida Control & SIBO, Elimination Diet, Paleo Servings 12 Servings 12 Hearty Pumpkin Muffins Print Recipe CourseBreakfast ProtocolCandida Control & SIBO, Elimination Diet, Paleo Servings 12 Servings 12 Ingredients 3/4 cup almond flour 3/4 cup flaxseed meal 1 1/2 tsp baking soda 3/4 tsp sea salt 1 can pureed pumpkin 9 dates 3 Tbsp extra virgin olive oil 1/3 cup water 1/2 cup chia seeds 1/2 cup sliced almonds (optional) 1/2 cup chopped pecans (optional) 1/2 cup unsweetened shredded coconut 3/4 cup raisins Servings: Units:MetricUS Imperial Instructions Preheat oven to 315 degrees F. Combine almond flour, flaxseed meal, baking soda, and salt in a medium mixing bowl. In a blender, blend together pumpkin, dates, olive oil, and water until dates are completely blended. If you do not have a blender, you can use a food processor or hand-held mixer. Pour wet ingredients into the dry ingredients. Add chia seeds, nuts (if desired), coconut flakes, and raisins. Pour batter into lined muffin tins, and bake for 40-45 minutes. Remove from oven and allow muffins to cool before serving.