Pumpkin Muffins

I spent the first couple weeks of this fall season craving Starbuck's pumpkin loaf, which used to be a very regular staple of my diet in the months September through November.  I realized I desperately needed to find a recipe to replace this fall favorite before I became a victim of my desire.  I stumbled upon several recipes, but here is a combination of what I have found works best.  Last time I baked them, Web ate four!  That is how I know I must be doing something right. 

Prep time: 20 minutes
Cooking time: 25 minutes
Yields: 8 muffins


Ingredients:

1½ cup - almond flour
1/4 cup - arrowroot powder
1 teaspoon - non aluminum baking powder
1 teaspoon - baking soda
1½ teaspoon - cinnamon
1/8 teaspoon - sea salt
3 large – whole eggs
3/4 cup – canned pumpkin
1/4 cup - honey

Instructions:
1.  Liberally grease 8 muffin tins with virgin coconut oil.

2.  Combine the almond flour, arrowroot, baking powder, baking soda, cinnamon, and sea salt in a medium bowl. Whisk the eggs in another bowl or in a blender. Add the pumpkin and honey. Mix to combine. Add the dry ingredients and mix until thoroughly combined.

3.  Pour mix into the 8 tins, filling 3/4 of the way full.

4.  Bake at 350 degrees F for about 25 minutes on the middle rack in the oven until muffins pull away from the sides of the pan and a toothpick inserted into the center comes out clean.

5. Place a small dab of honey on top and enjoy!