Pumpkin Muffins

A friend of mine (thanks Corinne) passed along this recipe. It really is the best Paleo bread I've made. Not too moist like some of the others. The recipe came from HERE.

Gluten-Free Pumpkin Muffins

Dry Ingredients:

• 2 cups Almond Flour
• 1 tsp Baking Soda
  
• ½ tsp Sea Salt
• 2 tbsps Pumpkin Pie Spice

Wet Ingredients:

• 1 cup Pumpkin Puree
• 3 Eggs
• ¼ cup Grapeseed Oil
• ½ cup Agave Nectar
• 1 cup Chopped Nuts (optional)

Directions:

1. Preheat oven to 350° F.
2. Mix dry ingredients together in a medium bowl. Get out all of the lumps.
3. Mix wet ingredients together in large bowl.
4. Add the dry ingredients to the wet ingredient bowl.
5. Put muffin papers in muffin tin. Divide the batter into the 12 muffin papers. (Makes 12 muffins.)
6. Bake for 22 – 24 minutes. Check with toothpick for doneness.

Please note: I can never figure out why recipes say to put dry ingredients in a bowl, then wet ingredients in another, THEN mix them. I do NOT enjoy dishes, so I just use one bowl and everything turns out fine. Today, I put them on opposite sides of my big bowl before combining :-)