Pumpkin Muffins

Ingredients:

2½ cups finely ground almond flour

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp ground ginger

• ¼ tsp ground clove

• 1 tsp baking soda

• 1 tsp lemon juice

• ½  tsp Himalayan or sea salt

• 1 C canned pumpkin purée

• ½ cup honey or maple syrup

• 4 eggs

• 1 tsp vanilla extract

Instructions:

1. Heat oven to 350ºF (rack in the middle). Line a muffin tin with parchment or silicon liners or grease well with ghee or coconut oil. *Silicon liners work the best in my experience,

2. In a large bowl, add the dry ingredients. Whisk to combine & remove any clumps.

3. In a separate bowl, add the pumpkin purée, honey or maple syrup, eggs, and vanilla. Whisk to blend.

4. Add the wet ingredients to the bowl of dry ingredients and use a hand mixer or sturdy spoon to mix until well combined.

5. Divide the batter evenly into each muffin liner. *Use an ice cream scoop to make this process easier.

6. Bake for 25 to 30 minutes, rotating the tray halfway through baking. The muffins are done when the tops are golden brown and a toothpick inserted into the middle comes out clean.

7. Remove muffins from the oven and cool on a wire rack.

Delicious warm from the oven on their own or topped with a little butter, peanut butter or jelly! For best results store leftovers in a tightly sealed container in the fridge. I like to slice leftover muffins in half and toast, cut side down in a frying pan with a little butter until warmed through.