Gluten-Free, Grain-Free Pumpkin Muffins

2 cups blanched almond flour
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1 cup fresh pumpkin puree or organic canned pumpkin puree
3 eggs
1/4 cup organic extra virgin olive oil
1/4 cup maple syrup
1 tsp pure vanilla extract
Optional: Add organic raw coconut, chocolate chips or chopped pecans as toppings


  1. Preheat oven to 350. Prepare muffin tins with muffin liners.
  2. Mix dry ingredients together
  3. Mix wet ingredients together
  4. Add dry ingredients to the wet ingredients
  5. Pour batter into muffin tin, about 3/4 cup full for each.
  6. Bake for approximately 22-25 minutes or until a tester inserted in the middle comes out clean
  7. Enjoy!