Almond Flour Pumpkin Muffins

Gluten Free Pumpkin Muffins, modified from http://urbanposer.blogspot.com

• Ready In: 40 mins
• Serves: 8
• Yields: 8 muffins

Ingredients

• 2  large eggs
• 1⁄2 cup pumpkin puree
• 1  tablespoon honey
• 1⁄2 cup coconut milk (from the carton, I use So Delicious brand unsweetened)
• 3  tablespoons stevia (I use 6 packets Truvia)
• 2  teaspoons vanilla
• 2  cups  almond flour
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon ginger

Directions

1. Preheat oven to 375.
2. In a large mixing bowl, combine eggs, pumpkin, honey, coconut milk, stevia and vanilla. If needed pulse mixture in a blender to get the pumpkin smooth.
3. In a separate bowl, combine the almond flour, baking soda, salt and spices together.
4. Add the dry ingredients to the wet and mix until smooth & well combined.
5. Pour the batter into prepared muffin cups (I spray silicone cups with coconut spray oil) and fill 2/3 full.
6. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.