Pumpkin Pie Muffins - from Elana's Pantry

Last fall, my baking obsession was apples...This year, I think it's pumpkin/ winter squash.
I've been saving these until it was closer to fall...I think it is officially fall now! I've been preparing for fall since the beginning of September. This is my favorite season, so as soon as the weather stopped being in the 100's every day, I slowly began changing the house for the arrival of fall.

These amazing muffins were brought to my attention by a friend. They are from Elana's Pantry, and are so moist--the perfect taste of autumn--and they're grain free/ Paleo friendly.

Pumpkin Pie Muffins - from Elana's Pantry

1 1/2 c. blanched almond flour (I use Honeyville)
1/4 t. sea salt
1/2 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground ginger
1 pinch ground cloves
2 T. grapeseed oil
1/2 c. agave nectar
2 large eggs
1 cup fresh-baked pumpkin or winter squash, packed well (I used canned pumpkin)

1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
2. In a Vitamix puree oil, agave, eggs and pumpkin until smooth (I just whisked together very well)
3. Stir wet ingredients into dry
4. Place paper liners in muffin pan
5. Scoop batter into paper liners
6. Bake at 350° for 40-45 minutes
7. Cool for 2-3 hours
8. Serve

Makes 8 muffins