3 cups almond flour or meal1 cup pumpkin 1/4 cup vegetable oil 3/4 cup maple syrup 6 eggs 2 Tablespoons tapioca starch 2 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 teaspoon baking soda
Preheat your oven to 350 degrees.
In a large bowl, mix together the almond flour, pumpkin, vegetable oil, maple syrup, and eggs until there are no clumps left. Mix in the tapioca starch, spice, salt and baking soda. Pour the batter into lined muffin tins.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Turn the oven off and let the muffins cool in there with the door slightly cracked open.
Store at room temperature for 2 to 3 days or freeze them to make them last longer.