Pumpkin Muffins

NGREDIENTS

1½ cups – Almond Flour (Used Bob’s Red Mill) (940cal)
3/4 cup – Canned Pumpkin (60cal)
3lrg – Whole Eggs (215cal)
1 tsp – Baking powder
1 tsp – Baking soda
½ tsp – Ground Cinnamon
1½ tsp Pumpkin Pie Spice (5cal)
1/8 tsp – Salt
1/4 cup – Honey (250cal) (optional)
2 tsp almond butter (66cal)
5 whole almonds (or some sliced almonds)


INSTRUCTIONS

Grease 6 muffin tins with coconut oil (or use paper muffin cups and add about 1/2 tsp melted coconut oil to batter)

Mix all ingredients. Pour mix into the 6 tins.

Bake at 350F for 25 minutes on the middle rack.

Stick almonds in the top when they come out hot.