Gluten free pumpkin protein muffins

Yield: 12 muffins


1 1/2 cups almond meal flour
1/2 cup. Clean protein powder
1 tsp baking soda
1/2 tsp sea salt
Spice blend:
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ginger
1/2 tsp cacao powder
1/4 tsp cloves
1/4 tsp allspice
1 cup pumpkin pure
3 eggs
1/4 cup avocado oil (you can also use grape seed, coconut oil or olive oil)
1/4 cup honey
1/4 cup 70% dark chocolate pieces
1/4 cup walnuts or pecans
2 Tbsp. unsweetened coconut flakes
3 Tbsp. hemp seeds


Preheat oven to 350

1) Measure all the dry ingredients, including the spice blend into the bowl and mix together
2) Add in the pumpkin and eggs, whisk well
3) Measure grape seed oil and honey and best in.
4) Line muffin tins with foil cups, or grease with cooking oil.
5) Evenly distribute batter in 12 sized muffin cups, you can fill them 3/4 of the way full
6) Mix the topping and measure about a tablespoon onto each muffin.