Pumpkin Muffins (Gluten Free Grain Free)

I forgot to save where I got this from! These cook up really nice and light. I used vegetable glycerin instead of honey (with a little added Stevia). I didn't have pumpkin pie spice, so I used 2 tsp cinnamon, 1/2 tsp turmeric, 1/2 tsp ginger and 1/4 tsp nutmeg.

• Ready In: 40 mins
• Yields: 12 muffins

Ingredients

• 2  cups  almond flour
• 1⁄4 teaspoon sea salt
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cream of tartar
• 1  tablespoon pumpkin pie spice
• 3  eggs
• 1 1⁄2 cups pumpkin puree (if canned, NOT pumpkin pie filling)
• 1⁄4 cup honey

Directions

1. Preheat oven to 350°F.
2. In a medium bowl, combine almond flour, sea salt, baking soda, cream of tartar and spice(s).
3. In a large mixing bowl, combine eggs, pumpkin and honey.
4. Slowly add flour mixture to the pumpkin mixture, mixing well.
5. Spoon batter into paper-lined cupcake tins (or silicone tins) and bake for 30-35 minutes. Cool on a wire rack and enjoy.