Servings: 12 muffins
1 & ¾ cups almond flour
1 & ½ tsp baking soda
½ tsp salt
1 Tbsp + ½ tsp pumpkin pie spice
1 cup pumpkin puree (canned pumpkin)
1/4 cup honey
1 Tbsp coconut oil
1. Preheat oven to 350 degrees F and spray muffin tins with nonstick cooking spray.
2. In large bowl, combine all the dry ingredients together (almond flour, baking soda, salt, pumpkin pie spice).
3. In separate bowl, combine the wet ingredients by measuring out 1 cup of pumpkin puree (do not use the whole can of pumpkin!) then add the eggs, honey, and coconut oil (melted). Mix together well using a large spoon. Combine wet with dry ingredients and whisk together.
4. Pour into muffin tins and sprinkle a few crushed walnuts on top. Bake for about 20 minutes. Let cool 5-10 minutes on wire rack. Feel free to add any other toppings you wish...chocolate chips, nuts, or dried fruit!