Gluten-free Pumpkin Muffins
Ingredients
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 raw agave nectar
2 large organic free-range eggs
1 cup fresh baked pumpkin (or winter squash), well packed or organic canned pumpkin
(OAW always recommends using organic or locally grown/harvested ingredients.)
Directions
- In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
- In a vita-mix puree oil, agave, eggs and pumpkin until smooth
- Stir wet ingredients into dry
- Place paper liners in muffin tins
- Scoop batter into paper liners
- Bake at 350° for 40-45 minutes
- Cool for 2-3 hours
- Serve
Makes 8 muffins
