Oh. My. Goodness. Let me tell you something...these are good. We had a pumpkin and I thought about making paleo pumpkin pie but that seemed like too big of an endeavor at the time (I'm sure we'll get around to it one day), so I decided to go with muffins instead. And I'm glad I did! Mmm mmm! This grain-free pumpkin muffin recipe comes from paleopumpkinmuffins.com. The only ingredient I didn't use was sliced almonds.
1½ cups almond flour
3/4 cup canned pumpkin (or cook and puree pumpkin yourself)
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp sea salt
1/4 cup raw honey (optional)
2 tsp almond butter
1 Tbs sliced almonds
1. Preheat oven to 350℉.
2. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
3. Mix all ingredients and pour evenly into tins.
4. Bake for 25 minutes on the middle rack.
5. Sprinkle almonds on top immediately after taking them out of the oven.