They weren’t lying! These are our favorite muffins so far! They are perfect for fall. I’m buying almond flour in bulk and as soon as it comes in I’m making a large batch of these to freeze!
2 large eggs (or 4oz if using farm eggs, as their size is not regulated)
1/2 cup pumpkin puree at room temp.(from a roasted pie pumpkin)
1/3 cup raw local honey/maple syrup/agave
4 Tbls coconut oil or melted ghee
2 tsp vanilla
2 1/2 cups almond flour
1/2 tsp baking soda(baking soda is not encouraged on GAPS, we do fine with small amounts)
1/4 tsp salt
1/1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
Optional: add 1/4 cup of nuts or raisins
Preheat oven to 325.
In a large mixing bowl, combine eggs, pumpkin, honey oil and vanilla. Mix well
In a blender, blend the almond flour, baking soda, salt and spices together. You may need to stop the blender and stir a few times with a spoon then blend again. The flour tends to get stuck in the bottom of the blender
Add the almond mixture to the wet ingredients and mix till well combined, with no visible lumps. ( I use my standing mixer on low for this)
Stir in any extras you want to add.
Pour the batter into prepare muffin cups/pan. About 2/3 full, making the tops smooth.
Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.