Those Pumpkin Muffins – gluten free

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Makes 11 muffins

Dry Ingredients:
1 1/2 cups almond flour
1/2 cup brown rice flour
1 tsp sea salt
1 Tbsp baking powder
1 tsp baking soda
3/4 tsp xanthum gum
2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/2 teaspoons ground ginger

Wet Ingredients:
1/2 cup raw honey
1 cup fresh baked sugar baby pumpkin, well packed*
2 large eggs
2 Tbsp melted coconut oil

Instructions:
Preheat oven to 350˚. Line muffin pan with paper liners; you’ll only need 11. In a blender, combine raw honey, pumpkin, eggs and melted coconut oil. Blend thoroughly until combined and set aside.

In a large bowl, combine dry ingredients. Whisk until thoroughly mixed. Add wet ingredients to dry and whisk until just combined, but do not over-whisk.

Scoop 1/3 cup of batter into each muffin tin. The batter will be rather thick. Bake for 18-22 minutes until tops are browned and toothpick comes out clean. Allow to cool for 10 minutes before carefully removing from the pan.

* Sugar baby is an heirloom variety of pumpkin, but any small baking pumpkin will do. To bake a pumpkin, preheat the oven to 400˚. Cut the pumpkin in half, scoop out the seeds and set it cut side down on a roasting rack of a small roasting pan or on a cookie cooling rack set within a sheet pan. Fill the bottom of the chosen pan with 3/4″ of water. Carefully place in the oven. Bake for 45 minutes – 1 hour until a fork easily pierces the flesh. Remove from the pan, allow to cool on a cutting board and then scoop out the flesh. Cooked pumpkin flesh can be refrigerated for several days until you are ready to bake the muffins!