Pumpkin Muffins (Gluten Free Grain Free) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I forgot to save where I got this from! These cook up really nice and light. I used vegetable glycerin instead of honey (with a little added Stevia). I didn't have pumpkin pie spice, so I used 2 tsp cinnamon, 1/2 tsp turmeric, 1/2 tsp ginger and 1/4 tsp nutmeg. Ingredients:
2 cups almond flour |
1/4 teaspoon sea salt |
1/2 teaspoon baking soda |
1/2 teaspoon cream of tartar |
1 tablespoon pumpkin pie spice |
3 eggs |
1 1/2 cups pumpkin puree (if canned, not pumpkin pie filling) |
1/4 cup honey |
Directions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine almond flour, sea salt, baking soda, cream of tartar and spice(s).
3. In a large mixing bowl, combine eggs, pumpkin and honey.
4. Slowly add flour mixture to the pumpkin mixture, mixing well.
5. Spoon batter into paper-lined cupcake tins (or silicone tins) and bake for 30-35 minutes. Cool on a wire rack and enjoy.
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