Pumpkin Muffins

I love fall and I love pumpkin. And I love these muffins. I originally got the recipe from a friend of mine at the Primal Kitchen, but after I moved, I lost my copy of the recipe, so I had to improvise. Here's what I did, and they came out delicious. Mmmm. Seriously, they are so yummy. I could eat these muffins every day.

Measure and mix the dry ingredients:

• 300g almond flour (2.5 cups)
• 1/2 t baking soda
• 1/2t baking powder
• 1t cinnamon
• 1/2t nutmeg
• 1/2t cloves
• 1/2t ginger

Add the wet ingredients and mix until everying is combined:

• 3 eggs
• 84g honey (1/4c)
• 200g pumpkin puree (about half a can of the smaller can size, 1 3/4 c)

Pour batter into greased muffin tins. I don't use paper liners because they tend to stick to the muffin too much and then I lose half of the delicious tastiness... or I look like fool scraping the muffin bits off of the paper with my teeth...). Bake the muffins at 325F for 23-25minutes.