1 1/2 cups almond flour (or Bob's Red Mill gluten free flour which I used)
3/4 cup of canned pumpkin pie mix
3 large eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/8 tsp sea salt
1/4 cup raw honey (optional, I did use and I think it really added the sweetness)
2 tsp almond butter
1 Tbsp sliced almonds
1. Preheat oven to 350.
2) Coat muffin tin with coconut oil or use paper cupcake cups (I actually coated with cooking spray and found them to be fine.)
3) Mix all ingredients and pour evenly into tins.
4) Bake for 25 minutes on middle rack.