preparation et moule

From Caveman food master Elizabeth

1 1/2 cups almond flour
3/4 cup pureed pumpkin (you can used canned, but make sure to get just plain pumpkin and not pumpkin pie filling)
1 tsp baking powder
1 tsp baking soda
3 eggs
1/4-1/3 cup maple syrup or honey depending on your sweet tooth
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/8 tsp salt
1/2 cup chopped cranberries

Preheat oven to 350.
Mix together all the ingredients except for the cranberries until smooth. Fold in the cranberries.
Spoon batter into 6 greased muffin cups (It gave me 9) and bake for 20-25 minutes.
These are very soft and cakey muffins. I think that cutting them in half and toasting them is very nice since it gives it little crisp edges.

Prêt pour le four

muffin citrouille