The Best Gluten Free Pumpkin Muffins (Perfect for Fall & Dairy Free)

INGREDIENTS

eggs

large oranges (or 1/2 cup orange juice, plus 2 tsp orange zest)

1/2 cup

canned cooked pumpkin

1 cup

real maple syrup or honey

1 cup

coconut oil

1 tbsp

pure vanilla extract

4 cups

almond flour

1 cup

tapioca flour

2 tbsp

coconut flour

1 1/2 tsp

baking soda

inch peeled, minced fresh ginger (or 1 1/2 tablespoons ginger powder)

1 tsp

nutmeg

1 tbsp

cinnamon

1/2 tsp

sea salt

1/4 cup

pecans (for optional topping)

1/4 cup

shredded coconut (for optional topping)