Squarespace Site Server v5.11.81 (http://www.squarespace.com/)http://www.crossfitcapop.com/picture/preparation%20et%20moule.jpg?pictureId=3494132<p>From <a class="offsite-link-inline" href="http://cavemanfood.blogspot.com/">Caveman food master Elizabeth<br /></a></p> <p>1 1/2 cups almond flour<br /> 3/4 cup pureed pumpkin (you can used canned, but make sure to get just plain pumpkin and not pumpkin pie filling)<br /> 1 tsp baking powder<br /> 1 tsp baking soda<br /> 3 eggs<br /> 1/4-1/3 cup maple syrup or honey depending on your sweet tooth<br /> 1 1/2 tsp pumpkin pie spice<br /> 1 tsp vanilla extract<br /> 1/8 tsp salt<br /> 1/2 cup chopped cranberries</p> <p>Preheat oven to 350.<br /> Mix together all the ingredients except for the cranberries until smooth. Fold in the cranberries.<br /> Spoon batter into 6 greased muffin cups (It gave me 9) and bake for 20-25 minutes.<br /> 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.</p> <p>&nbsp;</p>http://www.crossfitcapop.com/picture/moules.jpg?pictureId=3494125http://www.crossfitcapop.com/picture/muffin%20citrouille.jpg?pictureId=3494802