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Pumpkin Muffins (Gluten Free Grain Free)

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“I forgot to save where I got this from! These cook up really nice and light. I used vegetable glycerin instead of honey (with a little added Stevia). I didn't have pumpkin pie spice, so I used 2 tsp cinnamon, 1/2 tsp turmeric, 1/2 tsp ginger and 1/4 tsp nutmeg.”
READY IN:
40mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine almond flour, sea salt, baking soda, cream of tartar and spice(s).
  3. In a large mixing bowl, combine eggs, pumpkin and honey.
  4. Slowly add flour mixture to the pumpkin mixture, mixing well.
  5. Spoon batter into paper-lined cupcake tins (or silicone tins) and bake for 30-35 minutes. Cool on a wire rack and enjoy.

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