GF Pumpkin Pie Muffins

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
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!)

1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
2. In a Vitamix puree oil, agave, eggs and pumpkin until smooth
3. Stir wet ingredients into dry
4. Place paper liners in muffin pan
5. Scoop batter into paper liners
6. Bake at 350° for 40-45 minutes
7. Cool for 2-3 hours
8. Serve- makes 8 big muffins

**I used Bob's Red Mill all-purpose GF flour instead of almond flour and canned pumpkin instead of baking it myself. I dusted them with cinnamon and powdered sugar. They would be over the top with cream cheese icing. They turned out fabulous! The texture was amazing. YUMMY!