These gluten free pumpkin muffins are made with freshly grated pumpkin. They are spiced with cinnamon, cloves, nutmeg, and ginger and are are 100% paleo!
In a bowl add in the almond flour and arrowroot starch along with the pumpkin pie spices, baking soda and cream of tartar (or baking powder), and salt. Use a whisk to mix the ingredients together. If you want to keep it strictly paleo use baking soda and cream of tartar, because baking powder typically has cornstarch in it.
Peel and grate the pumpkin or squash. Measure one packed cup of the grated pumpkin and add it to the batter.
Add 1/2 cups of toasted and chopped walnuts or pecans.
Mix well and scoop into a muffin tin lined with muffin tin liners. Fill the lineres almost all the way to the top.
Top off with the remaining toasted and chopped walnuts or pecans.
Bake in 350F oven for 30 minutes or until inserted toothpick comes out clean.