You will need:
- 1/2 cup Pumpkin Puree
- 1/4 cup Organic Agave Nectar
- 2 Eggs
- 2 Cups Almond Flour
- 2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon Ground Cinnamon
- 3/4 teaspoon Baking Soda
- OPTIONAL 1/3 cup Chocolate Chips
Preheat the oven to 350 degrees and line a twelve tin muffin pan with muffin liners.
In a mixing bowl combine pumpkin puree, eggs, and agave nectar. Make sure they are completely mixed together.
In a separate mixing bowl mix together almond flour, pumpkin pie spice, cinnamon, and baking soda. Thoroughly mix the dry ingredients are totally combined.
Next, pour the liquid pumpkin batter into the dry ingredients. You can mix together all the ingredients with a spoon and a little muscle or you can use a mixer to blend the ingredients together.
Once all the ingredients are combined you can add in 1/3 cup of chocolate chips. If you do add chocolate chips in fold them into the batter so you don't over mix the batter.
Take the batter and fill muffins tins 1/2 to 3/4 full.
After filling the muffins tins bake the muffins at 350 degrees for 18 minutes. Check to see if the muffins are done. Insert a toothpick and it should come out clean. If it does the muffins are done, if it doesn't bake the muffins for another three minutes and check again.
Allow the muffins to cool for an hour before storing in the refrigerator or the freezer. For optimal freshness do keep the muffins in the fridge, they will keep for about a week in the fridge or for six months in the freezer.
Nutrition per serving (1 muffin):
Calories: 143, 152 with chocolate chips
Carbs: 11 grams
Fat: 10 grams
Protein: 5 grams
Sodium: 98 mg
Sugar: 6 grams, 7 grams with chocolate chips