Ingredients
1 1/2
cups almond flour
1
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon ground ginger
1/2
teaspoon baking soda
1
tablespoon flaxseed meal
1/4
teaspoon salt
3/4
cup canned pumpkin (not pumpkin pie mix)
1/2
cup real maple syrup
3
eggs, beaten
1
teaspoon gluten-free vanilla
1/4
cup coconut oil, melted
1/3
cup roasted salted hulled pumpkin seeds (pepitas)
Preparation
Heat oven to 350°F. Place parchment baking cup in each of 12 regular-size muffin cups.
In large bowl, mix almond flour, cinnamon, nutmeg, ginger, baking soda, flaxseed and salt. In medium bowl, mix pumpkin, maple syrup, eggs, vanilla and coconut oil. Pour into flour mixture; stir just until combined. Divide batter evenly among muffin cups (cups will be full). Sprinkle pepitas on top of each.
Bake 20 to 25 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove to cooling rack to cool completely.
