Pumpkin Kiss Loaf Muffins

Trying to figure out what to do with those left over Pumpkins? Try these delicious muffins, with the consistency and density of a loaf.

As you may have imagined, I had a can of pumpkin with a need to be used; as well as some Hershey Pumpkin Kisses that I did not want laying around my house! So I baked up a batch of muffins for my church, and voila! They turned out amazing! If you don't have Pumpkin Hershey Kisses don't worry! Just get creative and use your favorite topping, or don't use any at all! Some pecans or walnuts would be a great topping!

INGREDIENTS
* 1 Can Pumpkin (Or less if desired)
* 1/2 Cup Raw Coconut Sugar (or any desired sugar)
* 3/4 Cups Light or Brown Sugar
* 3 Eggs
* 1 Cup Coconut Oil (melt in a sauce pan or microwave)
* 1 Cup Whole Wheat Flour
* 1/2 Cup Almond Flour
* 1/4 Cup Oat Flour
-Tip: Remember! That if you do not have almond or oat flour use whole wheat. Check out my other recipes to make your very own and easy almond and oat flour!
* 1/2 Teaspoon Baking Soda
* 1 Tablespoon Milled Flax Seeds
* Your favorite chocolate topping!

DIRECTIONS
1. Preheat oven at 350F.
2. In a bowl, whisk together the oil, sugar, and pumpkin.
3. Add the eggs one at a time, and whisk.
4. Fold in the flour, seeds, and baking soda.
5. Grease the muffin pans with coconut oil cooking spray and bake for about 20-30 minutes.
6. Enjoy!

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Twitter, or Instagram under "Fit 4 Life," "Lisa Clepper," or "LISASFFL."

"Changing the way we eat, one cookie at a time!"