Almond Flour Pumpkin Muffins

• 2 large eggs
• 1/2 cup pumpkin puree
• 1 tablespoon honey
• 1/2 cup coconut milk (from the carton, I use So Delicious brand unsweetened)
• 3 tablespoons stevia (I use 6 packets Truvia)
• 2 teaspoons vanilla
• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/4 teaspoon ginger

1. Preheat oven to 375.
2. In a large mixing bowl, combine eggs, pumpkin, honey, coconut milk, stevia and vanilla. If needed pulse mixture in a blender to get the pumpkin smooth.
3. In a separate bowl, combine the almond flour, baking soda, salt and spices together.
4. Add the dry ingredients to the wet and mix until smooth & well combined.
5. Pour the batter into prepared muffin cups (I spray silicone cups with coconut spray oil) and fill 2/3 full.
6. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.

eggs, pumpkin puree, honey, coconut milk, stevia, vanilla, almond flour, baking soda, salt, cinnamon, nutmeg, clove, ginger

Taken from www.food.com/recipe/almond-flour-pumpkin-muffins-490791 (may not work)