2 large room temp eggs
1/2 cup pumpkin puree
1/3 cup Natures Hollow Maple Syrup
1/4 cup coconut oil (melted)
2 tsp vanilla
2 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/4 tsp cloves
1/4 tsp ginger
Optional: add 1/4 cup Hershey's sugar free Chocolate Chips
Preheat oven to 325.
In a large mixing bowl, combine eggs, pumpkin, syrup, oil and vanilla.
In a separate bowl, combine the almond flour, baking soda, salt and spices together.
Add the dry ingredients to the wet and mix till well combined, with no visible lumps.
Stir in the chocolate chips (optional)
Pour the batter into prepare muffin cups/pan. About 2/3 full, smoothing the tops.
Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
Makes 12 muffins - each muffin has C/14g - S/1g - F/2g
recipe from: http://urbanposer.blogspot.com