Submitted by: Pam
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Servings: 8
Get your pumpkin pie fix with this gluten-free muffin recipe. It's like having pumpkin pie for breakfast!
1 1/2 c. almond flour
1/4 tsp. sea salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1 pinch ground cloves
2 tbsp. coconut oil
1/2 c. maple syrup
2 egg
1 c. pumpkin puree, canned
Preheat oven to 350°F. Line 8 cups of a muffin pan with liners. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. With a mixer blend coconut oil, maple syrup, eggs, and pumpkin until smooth. Stir wet ingredients into dry ingredients. Spoon batter into paper liners, dividing evenly between 8 cups. Bake for 40-45 minutes. Let cool before serving.
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