Liz’s Paleo Muffin Madness

• 1 1/2 cups almond meal
• 3/4 cup canned organic pumpkin
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 1/2 tsp. pumpkin pie spice
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 3 eggs
• 1/4 cup honey
• 1/2 cup dried cranberries (or fresh if you desire)
• 1/2 cup pecans

Heat oven to 350 degrees.  Mix all of the dry ingredients, then add the vanilla, eggs.  Add the pumkin and then mix/fold in the nuts and cranberries.  The batter will be a little wet, but that’s ok…it makes the muffins super moist.  Place batter in cupcake liners and bake for 20-25 minutes.

Let them cool a little and enjoy!

I also did some adaptation and instead of pumpkin used very ripe bananas, fresh raspberries, and walnuts.  Sub cinammon for pumpkin pie spice and you are all set.