Pumpkin Pie Muffins

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!)

1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
2. In a Vitamix (or other high powered blender) puree oil, agave, eggs and pumpkin until smooth
3. Stir wet ingredients into dry
4. Place paper liners in cupcake 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 muffins