Ingredients

The following ingredients have 8 Servings
  • 2/3 cup canned pumpkin
  • 2 large eggs
  • 1/4 cup honey or maple syrup
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 1/3 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt (see note)
  • 1/2 cup chopped pecans

Instruction

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the pumpkin and eggs. Mix in the honey, coconut oil, and vanilla.
  • Add the almond flour, baking powder, baking soda, cinnamon, salt, and pecans (if using).
  • Stir until just combined. The batter will be slightly lumpy.
  • Spray a nonstick muffin pan with nonstick cooking spray. Evenly fill 8 muffin cups with the batter.
  • Bake for 19 to 22 minutes until browned on the edges and set in the middle.
  • Let the muffins cool slightly, then remove the muffins from the pan and cool on a cooling rack.