These muffins are awesome and quite different from the cupcake recipe I posted a few months ago. These guys taste like regular, glutenous muffins, but they aren’t! Great for breakfast, a snack, or dessert, they are especially great served warm with some butter.
1 1/2 cups almond flour or meal
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp salt
a pinch of cardamom
1 cup freshly baked pumpkin innards (minus seeds). Do it yourself instead of using canned for more delicious muffins.
2 TBSP grapeseed or coconut oil
1/2 cup honey
Preheat oven to 350 and line a muffin tin with paper liners.
Add dry ingredients to a medium bowl and stir to combine well.
Put pumpkin, honey, oil, and eggs in a food processor, and pulse until mixture is combined well. It will be a pretty liquidly, orange batter.
Pour pumpkin mixture into the dry ingredients bowl and stir to combine.
Use a 1/4 measuring cup to scoop batter into prepared muffin tin.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool for a bit, then dig in!