1
Nov
Pumpkin Pie Muffins
November 1, 2010
in Recipes
Gluten Free Pumpkin Pie Muffins Recipe
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 (or other high powered blender) puree oil, agave, eggs and pumpkin until smooth
- Stir wet ingredients into dry
- Place paper liners in cupcake pan
- Scoop batter into paper liners
- Bake at 350° for 40-45 minutes
- Cool for 2-3 hours
- Serve
Makes 8 muffins