pumpkin muffins

the mornings are beginning to get cooler, and soon it will be time to pull out flannel shirts and wool socks! fall is my favorite time of year. the smell of fallen leaves mixed with crisp air is such a wonderful combination! and what is better in fall than walking through leaves with a warm muffin in hand! made with cinnamon, spice and everything nice these pumpkin muffins are a delectable, autumn treat that deserve to be served with a coconut milk latte and a sprinkle of cinnamon.

yields 10 muffins

2 c. almond flour 2 tbsp. arrowroot powder 2 tsp. baking soda ½ tsp. salt 1 tbsp. ground cinnamon 1 tsp. ground clove 1 tsp. ground nutmeg ½ tsp. ground ginger

2 eggs 1 c. pumpkin pureé 6 tbsp. maple syrup 1/4 c. coconut oil, melted and cooled slightly

1 tsp. vanilla extract

to enjoy:

• preheat the oven to 350℉ line a 12-muffin pan with liners or grease with coconut oil.

• in a large bowl whisk the almond flour, arrowroot powder, baking soda, salt and spices until combined. set aside.

• in another bowl, whisk the eggs completely and then add the pureé, maple syrup, coconut oil, and vanilla. pour wet mixture into the flour mixture and whisk until incorporated.

• evenly distribute muffin batter into each cavity, filling each holder about ¾ of the way full. bake for 30-35 minutes until a toothpick comes out clean. transfer muffins to a wire cooling rack and enjoy warm with a coconut milk latte!