SCD Pumpkin Muffins

Autumn weather has definitely arrived here in Ann Arbor. And fall just isn't fall without...pumpkin muffins! I was unable to find a recipe in any of my SCD cookbooks or on the web, so I came up with my own. Pumpkiny, spicy-sweet, and especially good with a glass of apple cider.

Pumpkin Muffins
makes 12 muffins

2 eggs
1/2 cup pumpkin puree (I use Libby's 100% Pure Pumpkin)
1/3 cup honey
4 Tbsp melted butter
1 tsp vanilla
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
2 1/2 cups almond flour
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 325.
Line a muffin pan with paper liners.
In a large mixing bowl, use an electric beater to thoroughly combine all ingredients EXCEPT almond flour, walnuts, and raisins.
Stir in almond flour until well combined.
Stir in walnuts and raisins.
Spoon batter into muffin cups, using wet fingers to press down any bumps on the tops before baking.
Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.

Enjoy!