Gluten Free Pumpkin Pie Muffins


adapted from

1 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 tablespoons grapeseed oil
¼ cup organic honey
2 large eggs
1 cup fresh baked pumpkin
1 cup dark organic chocolate chips(optional–my kids will only eat w/ choc chips)

1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
2. puree oil, agave, eggs and pumpkin until smooth
3. Stir wet ingredients into dry
4 Scoop batter into muffin tin
6. Bake at 350° for 40-45 minutes


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