Pumpkin Muffins
Serves 12
3/4 cup Almond flour
1/2 tsp Baking soda
1 tsp Cinnamon
1/4 tsp Ground cloves
1/4 tsp Ground nutmeg
Dash of salt
2 eggs
3 Tbsp maple syrup
1/2 cup Pumpkin puree
4 Tbsp almond butter (to spread on muffins)
1 cup Blueberries (enough had on the side for four servings)
Preheat oven to 350 degrees F. In a large bowl mix together almond flour, baking soda, cinnamon, ground cloves, nutmeg, and salt. In a separate bowl whisk together eggs, maple syrup, and pumpkin puree. Combine wet and dry ingredients until well blended. Coat muffin pan with oil or paper liners. Fill muffin tins (each cup half full). Bake in the over for 20 - 22 minutes or fork that pierces the center comes out clean. ENJOY!!