Pumpkin Muffins

I will preface this post by saying that this is not true Paleo but Paleoish (at my CrossFit box we refer to these types of recipes as bastardized paleo). Everything in this recipe can be considered paleo but realistically this combination of things did not exist in the Caveman days. Either way these paleoish muffins are delicious!

1 ½ cups almond flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg (fresh grated is so much better!)
1/8 tsp salt
3 eggs
3 tbsp maple syrup
¾ cup canned pumpkin
1 large ripe banana, mashed
1 tsp vanilla extract
1/3 cup chopped pecans (plus more to sprinkle on top)

Preheat oven to 350 degrees.  Line muffin pan with paper liners or use coconut oil to grease pan.

In a large bowl whisk together almond flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside In a small bowl (or the kitchen aid mixer) whisk together eggs, pumpkin, banana, and vanilla extract.  Add dry ingredients to wet ingredients and mix to combine. Stir in pecans until well incorporated.

Scoop batter into prepared muffin pan cups filling ¾ full.  Sprinkle the tops of the muffins with pecans.

Bake regular sized muffins for 20 to 25 minutes or mini-muffins for 13 - 15 minutes or until golden.