Heat oven to 350º and place 12 paper liners in a cupcake/muffin pan.
In a small mixing bowl, combine and mix well and set aside:
1 cup pumpkin puree
3 large eggs
2 Tblsp. honey (OR maple syrup)
2 Tblsp. coconut oil, mekted (OR vegetable oil)
1 teasp. cider or white vinegar
1 teasp. almond extract
Put dry ingredients into another bowl and stir to combine:
2-1/2 C. almond meal, also called almond flour (do NOT faint at the price - I bought a small cellophane bag at Pete's Market today, approx. 3-1/2 C. and it was ON SALE for $8.50 - $2.50 off the regular price!! You can make your own almond flour by using skinless, blanched almonds and process them until they become a fine, 'flour-y' powder.)
3/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. sea salt
2 tsp. cinnamon
2 tsp. ginger
1 tsp. pumpkin pie seasoning (or allspice)
Combine the dry and wet ingredients together, mixing gently, yet thoroughly. Don't mix it up too roughly! If you'd like, at this time mix in a cup of chopped nuts, dried cranberries and/or craisins to the batter.
Divide the batter equally and spoon into the prepared papers (12) --- bake in the 350º oven for 16-18 minutes, until the centers are set. Remove from oven and cool.
*****NOTE***** Although I haven't tried this (and I WILL, soon!), you can substitute the pumpkin puree with an equal amount of applesauce OR mashed bananas - and then eliminate the almond extract, using grated orange or lemon zest for a complementing flavor. The substitutions will not affect the recipe's outcome!
