Gluten Free Pumpkin Pie Muffins

• 1 1/2 cups blanched almond flour
• 1/4 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 pinch ground cloves
• 2 tablespoons grapeseed oil
• 1/2 cup agave nectar
• 2 large eggs
• 1 cup fresh baked pumpkin, well packed (or winter squash)

1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
2. In a blender puree oil, agave, eggs and pumpkin until smooth.
3. Stir wet ingredients into dry.
4. Place paper liners in muffin tins.
5. Scoop batter into paper liners.
6. Bake at 350 for 40-45 minutes.
7. Cool for 2-3 hours.
8. Serve.

blanched almond flour, celtic sea salt, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, grapeseed oil, nectar, eggs, fresh baked pumpkin

Taken from www.food.com/recipe/gluten-free-pumpkin-pie-muffins-332072 (may not work)