LOW CARB PALEO PUMPKIN MUFFINS

PALEO PUMPKIN MUFFINS

Makes 12 muffins. Serving size is 2 muffins for breakfast, or 1 muffin for a snack.

Approximate cooking time: 40 minutes

Ingredients

• 1½ cups almond flour
• 3/4 cup  canned pumpkin (or cook and puree pumpkin yourself)
• 3 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp  ground cinnamon
• 1½ tsp pumpkin pie spice
• 1/8 tsp sea salt
• 1/4 cup raw honey (optional)
• 2 tsp almond butter
• 1 Tbs sliced almonds

Instructions

1. Preheat oven to 350℉.
2. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
3. Mix all ingredients and pour evenly into tins.
4. Bake for 25 minutes on the middle rack.
5. Sprinkle almonds on top immediately after taking them out of the oven.