1/2 Can Organic Sugar Free Pumpkin
2 Whole Eggs
4 TBSP Grass Fed Butter
1 TSP Vanilla Extract
1.5 TSP Cinnamon
3/4 TSP Baking Powder
1/2 TSP Himalayan Salt& Nutmeg
1/4 TSP Clove & Ginger
1 Cup Almond Flour
Raw Pumpkin Seeds (optional topping)
Preheat oven to 325F and use a silicone cupcake mold.
In a large mixing bowl combine all ingredients except almond flour. Mix well with an electric beater or kitchen aid standing mixer.
Fold in the almond flour gently until a batter is fully formed.
Spoon evenly into each muffin cup, filling 3/4 full. Top with additional pumpkin seeds if desired.
Bake for 25-30 min
Serve & enjoy!