2 Cups blanched almond flour
1/4 cup arrowroot powder
1/4 cup ground flax seed/meal
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 egg, beaten
1/2 cup pumpkin puree
1/2 cup honey
1/4 cup melted palm shortening or coconut oil
2 tsp vanilla
Preheat oven to 350 degrees. Oil or line a muffin tin with paper liners. For dark muffin pans, reduce temperature to 325 degrees.
In a large bowl, combine almond flour, arrowroot powder, flax seed, baking soda, salt, cinnamon, ginger and nutmeg. If the almond flour is clumpy, stir with a wire whisk to break up clumps.
In a medium bowl, whisk together egg, pumpkin puree, agave nectar, oil and vanilla. Add wet ingredients to dry ingredients and stir until well combined and all of the almond flour is incorporated.
Evenly spoon batter into muffin cups. Bake 28 to 33 minutes until toothpick comes out clean or with a few moist crumbs. Cool in the pan for 30 minutes, then move muffins to a wire rack to continue cooling. Serve.
Store in the refrigerator or freeze.