Gluten-Free Pumpkin Muffin
1/3 cup maple syrup
1 cup pumpkin butter
1 tsp vanilla
1 1/2 cups almond flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 cup walnuts, chopped, plus more for topping
Preheat oven to 350 and line a muffin tin with muffin liners or spray with nonstick spray.
Add eggs, syrup, pumpkin butter, and vanilla to a large bowl and whisk to combine. Add the remaining ingredients to that same bowl and gently fold together.
Distribute the batter amongst the muffin tin, then top each muffin with more chopped walnuts.
Bake the muffins for 25 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool, then enjoy!