Savoury Gluten Free Pumpkin Muffins

I have to confess to being somewhat a creature of habit, I like my routine and usually adhere to it fairly strictly.  So when it comes to food and recipes, when I’m on to a good thing I tend to stick to it.  Luckily for me my flatmate is a little more experimental and is warming up to my paleo-ish lifestyle.  Lindsey finds that she needs a few more goodies to pack in her little lunch box and gets bored with the meat & veg approach that I take so last week she started experimenting with a few “paleo” recipes.  These muffins were an instant hit so I thought I’d share the recipe.  I substituted almond meal for coconut flour which gave it a different flavour and consistency.

Savoury Pumpkin Muffins

1-1/2 cups almond flour

3/4 cup puree pumpkin

3 large eggs

1 tsp baking powder

1 tsp baking soda

1/2 tsp ground cinnamon

1 – 1/2 tsp pumpkin pie spice (substitute a combo of ginger, cinnamon and nutmeg)

1/8 tsp sea salt

1/4 cup raw honey (optional)

2 tsp almond butter

1 tbs sliced almonds

Preheat oven to 180 degrees.  Coat 6 muffin tins with coconut oil or butter.  Mix all ingredients and pour evenly into tins.  Bake for 25 mins on the middle rack.  Sprinkle almonds on top immediately after taking them out of the oven.

These muffins are best served warm with lashings of raw butter!!