Pumpkin Muffins

Ingredients

• 1 cup Almond flour
• 1 cup Cassava flour
• 2 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 0.125 tsp Ground cloves
• 0.5 tsp Kosher salt
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 0.75 cup Coconut sugar
• 0.75 cup Canned pumpkin
• 3 Organic eggs
• 0.5 cup Avocado oil

Preparation

1. Preheat the oven to 175°C (350°F). Line a muffin tray with 12 paper liners.
2. Whisk together 120g / 1 cup Almond flour, 130g / 1 cup Cassava flour, 4.6g / 2 tsp Ground cinnamon, 1.1g / 0.5 tsp Ground nutmeg, 0.25g / 0.125 tsp Ground cloves, 2.8g / 0.5 tsp Kosher salt, 4.6g / 1 tsp Baking powder, and 2.3g / 0.5 tsp Baking soda in a medium mixing bowl.
3. In a large mixing bowl, whisk together 112.5g / 0.75 cup Coconut sugar and 180g / 0.75 cup Canned pumpkin.
4. Crack in 3 Organic eggs one at a time, whisking after each addition.
5. Whisk in 120g / 0.5 cup Avocado oil.
6. Pour the dry ingredients into the wet ingredients and use a spatula to gently mix everything together.
7. Divide the batter between the 12 muffin cups.
8. Transfer to the oven and bake for 22 minutes, until a toothpick inserted into the center comes out clean. Let cool before serving.