.1 ½ cups blanched almond flour
.¼ teaspoon sea salt
.½ teaspoon baking soda
.1 teaspoon ground cinnamon
.½ teaspoon ground nutmeg
.¼ teaspoon ground ginger
.1 pinch ground cloves
.2 Tablespoons coconut oil
.40 drops stevia (1/2 tsp dry) (for higher carb use ½ cup honey )
.1 heaping cup pumpkin puree (can or box or freshly cooked), well packed
1.In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
2.In a high speed blender, puree oil, stevia or honey, eggs and pumpkin until smooth
3.Stir wet ingredients into dry
4.Place paper liners in muffin pan - 8 regular muffins or 24 mini-muffins
5.Scoop batter into paper liners
6.Bake at 350° for 40-45 minutes
7.Cool for 2-3 hours
You can use 2 teaspoons Pumpkin Pie Spice Blend instead of the individual spices listed.
Muffins may be soft on the inside.
Can also be made as mini-muffins.
Adapted from Elena's Pantry