So I've had a hankerin' for something pumpkin. Found these on this blog: www.elanaspantry.com/
Gluten Free Pumpkin Pie Muffins
1 ½ cups blanched almond flour
¼ teaspoon celtic sea salt![](http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B000EITYUU)
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
2 tablespoons grapeseed oil
½ cup agave nectar![](http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B001O2J2X4)
2 large eggs
1 cup fresh baked pumpkin (or winter squash), well packed (learn how to roast pumpkin in 10 easy steps!)
1 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
2 tablespoons grapeseed oil
½ cup agave nectar
2 large eggs
1 cup fresh baked pumpkin (or winter squash), well packed (learn how to roast pumpkin in 10 easy steps!)
- In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
- In a Vitamix
puree oil, agave, eggs and pumpkin until smooth
- Stir wet ingredients into dry
- Place paper liners in muffin pan
- Scoop batter into paper liners
- Bake at 350° for 40-45 minutes
- Cool for 2-3 hours
- Serve- makes 8 big muffins