1 box Simple Mills Pumpkin Muffin Mix
3/4 tsp. ground ginger
3/4 tsp. ground cloves
1 large egg
4 TBSP grapeseed oil
3 TBSP pure molasses
Dried cranberries, raisins or cherries, softened raw coconut butter, for decorating
Preheat oven to 275F / 140C (120C fan) and line two baking sheets with parchment paper or a silicone mat.
In a large bowl, whisk together muffin mix, ginger and cloves.
Mix in egg, oil and molasses and stir until dough forms.
Shape dough with hands into a ball, turn out onto parchment paper and roll out to about 1/4 inch thick. Use cookie cutters to cut into shapes and gently loosen and lift with a spatula onto the baking sheets.
Bake 30 minutes or until golden brown and firm. Baking times may vary by appliance. Remove and cool.
Decorate with softened coconut butter for a low-carb, Paleo-friendly treat.