Step 1

Heat oven to 350ºF with the rack in the middle. Line a muffin tin with parchment muffin liners or grease it well with ghee or coconut oil.

Step 2

Combine the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Whisk it all together.

Step 3

In a separate large bowl, add the pumpkin purée, honey, eggs, and vanilla. Use a hand mixer or whisk to blend everything together.

Step 4

Add the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend until well combined.

Step 5

Divide the batter evenly into each muffin liner. (I use a #20 disher to scoop the batter.) Don’t dawdle because the baking soda has already been activated at this point and the muffins need to get in the oven!

Step 6

Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.

Step 7

Remove the muffins from the oven and transfer the muffins to a wire cooling rack to cool completely.