Ingredients:

  • 6 large eggs
  • 1/2 cup canned pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla extract
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp melted coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin generously or use silicone liners.
  2. In a large bowl, whisk the eggs until frothy. Stir in the pumpkin puree, maple syrup, pumpkin pie spice, salt, and vanilla. Whisk until the batter is a uniform, deep orange hue.
  3. Gently fold in the melted coconut oil and the shredded mozzarella cheese.
  4. Divide the mixture evenly among the 12 muffin cups, leveling off the batter.
  5. Bake for 20–22 minutes until the edges are slightly golden and pulled away from the sides, and the center has a very slight jiggle.
  6. Allow the muffins to rest in the pan for 5 minutes to set the structure before removing.