Pumpkin Pie Muffins

Pumpkin Pie Muffins

• 1 ½ cups blanched almond flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 pinch ground cloves
• 2 tablespoons grapeseed oil
• ½ cup agave nectar
• 2 large eggs
• 1 cup fresh baked pumpkin (or winter squash), well packed

1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
2. In a vitamix puree oil, agave, eggs and pumpkin until smooth
3. Stir wet ingredients into dry
4. Place paper liners in 12 cup muffin pan
5. Scoop batter into paper liners
6. Bake at 350° for 40-45 minutes
7. Cool for 2-3 hours
8. Serve

Makes 8 muffins

**I make mini muffins and bake them for roughly 15 minutes.