Pumpkin Muffins

These are good.  Stacy, I think you should “Mess” with this a little though.  Just a “touch” dry and not a whole lot of pumpkin flavor

1/2 c almond flour (I added another 1-2T to make it a bit thicker)

1 t baking powder

1 t baking soda

1 c canned pumpkin (I used TJ’s Organic Pumpkin)

1 banana

1 c dates

4 t cinnamon

1/4 t cloves

1/4 t allspice

3 eggs

1 t vanilla

2 T almond butter

1. Preheat oven to 375 and line muffin tray with 18 muffin cups.

2. Mix almond flour, baking powder, and baking soda. Set aside.

3. In a food processor, combine the remaining ingredients and puree.

4. Transfer into a bowl and stir in almond flour mixture.

5. Spoon into muffin cups until 1/2 full.

6. Bake 18 min or until toothpick comes out clean. Cool on rack for 20 minutes