Cook Time: 25 mins. 

Ingredients

• 2 cups blanched almond flour (thinner that almond meal; make sure it’s almond flour)
• 1/3 cup tapioca flour
• 2 tsp pumpkin pie spice (see below to a make your own)
• 3/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup pumpkin puree
• 1/4 cup pure maple syrup – all natural 
• 2 large eggs
• 1/2 TBSP vanilla extract

Can buy pumpkin pie spice or make:

• To make your own pumpkin pie spice for this recipe use: 2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ground ginger + 1/8 tsp all spice + 1/8 tsp cloves

Method

1. Preheat oven to 350ºF and grease or line 12-cup muffin pan.
2. In medium bowl combine almond flour, tapioca flour, pumpkin spice, baking soda and salt.
3. In large bowl whisk together pumpkin puree and maple syrup. Then whisk in eggs and vanilla extract until smooth.
4. Add together the dry mixture to the large bowl.
5. Evenly distribute batter into muffin pan; Bake for 18-24  minutes – check with inserted toothpick for no wet batter.
6. Allow pumpkin muffins to cool in pan for 10 minutes before transferring to wire rack to cool completely.

* Note these muffins are not overly sweet- if you think you’ll miss the sweetness can add in a a few spoonfuls of natural honey. Additionally tops can be added too such as: mini dark chocolate chips, pecan, etc.