Gluten-free Dairy-free Pumpkin Muffins

Ingredients

• 1 1/2 cup Almond Flour (Bob's Red Mill)
• 3/4 cup Organic Canned Pumpkin
• 3 large Free Range, Organic Eggs
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Ground Cinnamon
• 1 1/2 tsp Pumpkin Pie Spice
• 1/8 tsp Salt
• 1/4 cup Agave Nectar
• 1/3 scoop Vanilla Whey Protein (optional)

Instructions

Preheat oven to 350 F.  Grease 6 muffin tins with coconut oil.  Mix all ingredients.   Pour mix into the 6 tins.  Place on middle oven rack and bake at 350 F for 25 minutes.  Garnish with whole almonds.