Pumpkin Muffins

4 free run eggs
2 c organic cane sugar
1 1/2 c cooked pureed pumpkin
1 c cooked pureed hubbard squash
1 1/2 c melted Nutiva coconut oil
2 c raisons
2 scoops of North Coast Naturals Pumpkin Protein*
1 tsp pink himalayan salt
2 tsp baking powder
2 tsp baking soda
1 tsp organic pumpkin pie spice
1 tsp Organic Traditions organic cinnamon powder
3 c all purpose flour

1.  Preheat  oven to 350 degrees Farenheit.

2.  Place raisons in large bowl of hot water for 15 minutes. Drain.

3.  Beat eggs. Add sugar, oil and pumpkin.

4.  Mix dry ingredients together and add to wet ingredients.  Mix only till combined.

5. Place in greased muffin tins.

6. Bake for 15-20 minutes.

Recipe formulated by Emily Price, emilypricenutritionconsulting

*Each scoop of North Coast Naturals Pumpkin Protein adds 17 grams of protein per scoop and it's high in magnesium and zinc.