I forgot to save where I got this from! These cook up really nice and light. I used vegetable glycerin instead of honey (with a little added Stevia). I didn’t have pumpkin pie spice, so I used 2 tsp cinnamon, 1/2 tsp turmeric, 1/2 tsp ginger and 1/4 tsp nutmeg.
Ingredients: [‘almond flour’, ‘sea salt’, ‘baking soda’, ‘cream of tartar’, ‘pumpkin pie spice’, ‘eggs’, ‘pumpkin puree’, ‘honey’]
Quantity of Ingredients: [“2 cups almond flour”,”1/4 teaspoon sea salt”,”1/2 teaspoon baking soda”,”1/2 teaspoon cream of tartar”,”1 tablespoon pumpkin pie spice”,”3 eggs”,”1 1/2 cups pumpkin puree (if canned, NOT pumpkin pie filling)”,”1/4 cup honey”]
Number of Servings: 1
Steps: [‘Preheat oven to 350°F.’, ‘In a medium bowl, combine almond flour, sea salt, baking soda, cream of tartar and spice(s).’, ‘In a large mixing bowl, combine eggs, pumpkin and honey.’, ‘Slowly add flour mixture to the pumpkin mixture, mixing well.’, ‘Spoon batter into paper-lined cupcake tins (or silicone tins) and bake for 30-35 minutes. Cool on a wire rack and enjoy.’]