Grain- Free Spiced Pumpkin and Dark Chocolate Muffins and Pumpkin Pie Pancakes

Since we are currently overflowing with pumpkin it seems the perfect time to test out some pumpkin recipes. I have tried to make these both as simple as I can to make for a quick and easy but homemade breakfast or treat. Ideally I like to spend no more than 10-15 minutes of hands-on time for breakfast.

Spiced Pumpkin and Dark Chocolate Muffins
(Grain/Nut/Dairy/Soy Free)
1/2 c. pumpkin (if home processed well-packed)
6 eggs
1/2 c. honey
4 T. melted coconut oil
1.5 t. cinnamon
1.5 t. pumpkin pie spice(I use Mt. Rose Herbs blend)
1 t. vanilla
1/2 t. salt
1/2 t. baking powder
1/2 c. coconut flour
2 oz. dark chocolate chopped(I use Lindt 85%- it is dairy/soy free and low carb)

Preheat oven to 400.
1. Mix together pumpkin, eggs, honey, oil, cinnamon, spice, vanilla and salt.
2. Add coconut flour and baking powder- mix very well.
3. Stir in chocolate.
4. Pour into muffin tins or cups- makes 9-12.
5. Bake 18-23 minutes or until knife inserted comes clean.

Pumpkin Pie Pancakes(Grain/Nut/Dairy/Soy Free)
1 c. pumpkin (well packed if homemade)
1/2 c. shredded coconut(unsweetened)
3 eggs
1 t. cinnamon
1 t. pumpkin pie spice

1. Mix ingredients well.
2. Preheat griddle or sautee pan on medium heat while the batter rests.
3. Use a 1/4 c. measuring cup to scoop these into the pan, use the back of the cup to flatten these somewhat- the batter should be fairly thick.
4. Cook until getting golden around the eggs and somewhat set in the middle and flip.
5. Cook on other side for a few more minutes until golden on both sides.
6. Serve with honey, maple syrup or fruit spread.
*These are not overly sweet as the batter has no sweetener but are delicious especially w/ honey