Servings: makes 12 muffins

2 ¼ cups almond flour 2 ¼ cups almond flour
4 eggs 4 eggs
1/2 can pumpkin ½ can pumpkin
1/4 cup maple syrup ¼ cup maple syrup
1 Tablspoon vanilla 1 Tablspoon vanilla
1/4 cup melted butter ¼ cup melted butter
½ tsp baking soda ½ tsp baking soda
1 heaping tablespoon cinnamon 1 heaping tablespoon cinnamon
1 cup blueberries, fresh or thawed (optional) 1 cup blueberries, fresh or thawed (optional)

Preheat oven to 350°. Grease muffin tins or silicone cups with spray oil or coconut oil. (the silicone cups release the cooked muffins beautifully.)
Combine all ingredients except berries (if using), stir to combine. Gently fold in berries.
Fill tins about ¾ full. Bake 30 to 35 minutes They are done when a toothpick inserted into the middle and it comes out clean.