Gluten Free Pumpkin Pie Muffins - cooking recipe

Ingredients

1 1/2 cups blanched almond flour
1/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 pinch ground cloves
2 tablespoons grapeseed oil
1/2 cup agave nectar
2 large eggs
1 cup fresh baked pumpkin, well packed (or winter squash)

Preparation

In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
In a blender puree oil, agave, eggs and pumpkin until smooth.
Stir wet ingredients into dry.
Place paper liners in muffin tins.
Scoop batter into paper liners.
Bake at 350 for 40-45 minutes.
Cool for 2-3 hours.
Serve.