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                                    Cayce Lynne
                                
                            Breakfast muffins to-go
Muffins for breakfast of pumpkin, coconut oil, gingerbread spices, maple syrup and pecans.
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                    Ingredients
Directions
- 
                                Cook the pumpkin pieces in a layer of water with salt for about 10 minutes. Drain and puree with the hand blender.
- 
                                Melt the coconut oil in a pan on low heat. Preheat the oven to 175 ° C.
- 
                                Mix the wheat flour, baking powder, salt and the speculaas spices in a bowl.
- 
                                Mix the pumpkin puree, coconut oil, maple syrup and chia seeds in another bowl. Stir in the flour mixture with a spatula.
- 
                                Chop the nuts coarsely and mix through.
- 
                                Put the muffin papers in the mold and fill them with the mixture. Bake in the oven for about 25 minutes.
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Nutrition
                                260Calories
                            
                            
                                Sodium8% DV200mg
                            
                            
                                Fat23% DV15g
                            
                            
                                Protein6% DV3g
                            
                            
                                Carbs8% DV25g
                            
                            
                                Fiber12% DV3g
                            
                        
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