Pumpkin Muffins (SCD, Paleo, Dairy-Free, Gluten-Free)

• So incredibly delicious - my personal favourite!
• Soft, springy, bready and moist
• Dairy-free
• Makes 12 muffins

3/4 cup pumpkin puree (buy some or make your own by roasting some butternut, Kent or other delicious pumpkin - half a butternut pumpkin makes app. 1 3/4 cup puree)
1/4 cup honey
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 cups almond meal
1/2 cup chopped pecans (optional)

-Preheat oven to 180C/375F
-Mix together pumpkin puree, honey, eggs and vanilla
-Add baking soda, cinnamon, cloves and nutmeg
-Mix in almond meal until just combined
-Spoon batter evenly into a greased muffin tin
-If using pecans, sprinkle on top of batter
-Bake for 18 minutes or until deep golden and springy in the middle