Pumpkin muffins

2 eggs
1/2 cup pumpkin
6 drops sweetzfree or sweetener of choice

mix well

in a separate bowl add
1 c almond flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan
1/2 tsp salt
1 tsp pumpkin pie spice and 1 tsp cinnamon (or equivalent)

mix, then add to wet ingredients

I bake at 350 for 20 mins. I live at 6500 ft, so adjustments may be needed at lower altitude.

This makes a very nice muffin, although I found it a little too wet.

Today I exchanged 1/4 c of gluten free bake mix for 1/4 c of the almond meal for texture plus 1.5 tsp molasses for richer flavor. They were closer but still not quite right. Next time I'll just exchange 2T of bake mix for 2T of almond meal and I think I'll use 1tsp maple extract instead of the molasses.

I think 2T of flax would be perfect, but my body hates flax.