Gluten Free Pumpkin Pie Muffins

Made the for the first time, and I’m in love with them! 🙂


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 olive oil
½ cup honey or maple syrup
2 large eggs
1 cup pumpkin puree


In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
In a blender puree oil, honey or maple syrup, eggs and pumpkin until smooth

Stir wet ingredients into dry
Place paper liners in muffin pan
Scoop batter into paper liners
Bake at 350° for 40-45 minutes
Cool for 2-3 hours

Makes 8 muffins



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