Gluten Free Pumpkin Muffins

I apologize; when school starts my teaching life tends to take over.  But I managed to make pumpkin muffins.  It's pumpkin time...I LOVE PUMPKIN ANYTHING!  So here's a recipe that I found a while back.  Unfortunately I can't remember where because I didn't bookmark it.  But here it is...Enjoy!

Pumpkin Muffins

Ingredients:
2 large eggs, at room temperature
1/2 cup pumpkin puree
1/3 cup maple syrup or honey
1/4 cup butter, melted
2 tsp vanilla
2 1/2 cups loosely packed almond flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 cup walnuts, pecans, or chocolate chips*

Directions:
Preheat oven to 325 degrees.
In a large bowl, mix all wet ingredients.
In a separate, mix all dry ingredients.
Add dry ingredients to the wet and mix till well combined and there are no lumps.
Add your * ingredients.  Pour into prepared muffin tin (I use silicone cups) to 2/3 full.  Smooth the tops.
Bake for 30 minutes or until golden brown and toothpick comes out clean.

 Makes 12 muffins.  I doubled the recipe since I purchased the LARGE pureed pumpkin.