Paleo Pumpkin Spice Muffin Tops

Paleo friendly muffin tops, perfectly pumpkin spiced, too soft and moist to be a cookie but not quite a muffin.

ingredients
1/4 cup + 1 tbsp smooth almond butter
(sub tahini if you don’t have almond)
1 cup organic pumpkin puree
1 large egg
3/4 cup coconut sugar
2 tsp vanilla extract

2 1/4 cups blanched almond flour
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tbsp ground cinnamon
1/3 cup tapioca flour
3/4 tsp baking soda
1/3 tsp sea salt

method:
add the first 5 ingredients to a large bowl and whisk until very smooth,
or you could blend together in a blender before adding to large bowl to make it quick
combine remaining dry ingredients in a separate bowl
add dry bowl to your wet mixture, stir just until combined
chill dough for 15 minutes

preheat oven to 350 f
line your baking sheet with wax free parchment paper
scoop your dough onto parchment lined pan with cookie scooper into 2 tbsp size balls
bake for 12-16 minutes, until edges are medium golden brown, and a toothpick comes out clean
cool fully before enjoying

these are really good on as is, or with coffee
also delicious with a cashew “cream cheese” icing
soft enough to be an ice cream sandwich cookie

Enjoy