Pumpkin Muffins

Pumpkin Muffins

1/3 c. Almond Flour
1 c. + 3 Tbsp Rice Flour
1 c. Tapioca Flour
2 tsp. Baking powder
2 tsp. Baking soda
1/2 tsp. salt
3 tsp. Pumpkin pie spice
2 c. Pumpkin puree
6 eggs
2 tsp. Vanilla
1/4 c. Honey

Topping:
3 Tbsp. Coconut Sugar
1 1/2 tsp. Pumpkin Pie spice

1. Preheat oven to 350 degrees. If you aren't using a stone pan, grease all 12 muffin tins.

2. In a mixing bowl, whisk together the almond flour, tapioca flour, rice Flour, baking powder, baking soda, salt, and pumpkin pie spice.

3. Add Pumpkin puree, eggs, vanilla, and honey and blend with beaters.

4. Fill each muffin tin about 2/3 of the way full with batter (I used a stone muffin dish).  This is more batter than 12 large muffin tins, you can divide the remaining batter however you'd like. I used 12 muffin tins and 6 little ramekin dishes.

5. In a small bowl, combine coconut sugar and pumpkin pie spice and sprinkle over the tops of the muffins.  These muffins aren't very sweet, but the topping adds a slight sweetness to them.

6. Bake muffins in preheated oven for 18-21 minutes. Muffins are done when they are firm to the touch on top.

7. Let muffins sit for one minute on the counter and then run a knife around the edges of each muffin to loosen. They should loosen quite easily if you used a stone dish or greased your pan well.

8. Enjoy!