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grain free dairy free pumpkin muffins

3 cups almond flour
1/2 teaspoon salt
1 teaspoon baking soda
2 heaping teaspoons pumpkin pie spice
4 tablespoons coconut oil
1/3 cup honey
4 large eggs
2 cups fresh baked or canned pumpkin

Preheat oven to 350.  Line or generously grease cupcake pan (recipe makes 18 to 20 muffins).  Sift dry ingredients together.  Mix the rest of the ingredients in the Cuisinart (or by hand in a large mixing bowl), then add dry ingredients to pumpkin mixture and mix until incorporated.  Scoop batter into prepared cupcake pan, filling each cup 2/3 full.  Bake for 40 to 45 minutes.

If you can resist eating them hot out of the oven, slathered with butter, cool the muffins and store in a covered container in the refrigerator.  They get even better after a day or two.