It is SO light and airy that it reminds me of soufflé
½ cup of pumpkin puree
*You can use canned pumpkin or make your own. This is what I did:
* I cut a small “Pie Pumpkin” in half, removed the seeds (of course I roasted those separately! YUMMO) and roasted it in a 350° oven for 4-545 minutes. Cooled and removed all the flesh. When it came time to do this recipe, I place the roasted pumpkin in the food processor for 30 seconds. Then I used it in the recipe.
Preheat the oven to 325°
4 TBS extra virgin olive oil
1 TBS Pyure sugar **Sugar-free sweetener with zero calories or you can use swerve
2 tsp cinnamon
6TBS almond flour
1 tsp baking powder
Mix together the eggs and sugar. Next add all the dry ingredients. Mix well.
Pour into muffin tin.
Place in preheated oven for 25 minutes.
Top with cut pecan pieces.
Makes 6 muffins
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!