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

Preparation

  1. Preheat oven to 350℉. 2. Coat 6 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.