Gluten-Free Pumpkin Pie Muffins
 
 
Ingredients
  • 1 1/2 cups blanched almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1 pinch cloves
  • 2 tbsp grape seed oil
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 cup pumpkin purée
Instructions
  1. Preheat oven to 350° F.
  2. In a large bowl, whisk together the almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
  3. In a food processor, blend together the oil, maple syrup, eggs and pumpkin until smooth.
  4. Stir the wet ingredients gently into the dry ingredients.
  5. Scoop batter into silpat or paper lined muffin tins. This makes about 12 muffins.
  6. Bake for 40-45 minutes, until the tops are quite browned and the center is baked. (Let them cook for this length of time, I pulled mine out early and, although the tops were browned, the centers weren’t quite cooked through.)
Notes
Adapted from Elana's Pantry
Recipe by Just a Smidgen at https://justasmidgen.com/2012/10/05/sugar-pie-pumpkins/