Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.

Mix the Dry Ingredients: In a large mixing bowl, combine 2 cups of blanched almond flour, 1/4 teaspoon of sea salt, 1/2 teaspoon of baking soda, and 1 1/2 teaspoons of pumpkin pie spice. Whisk until evenly distributed.

Blend the Wet Ingredients: In a separate bowl, whisk together 1 teaspoon of vanilla extract, 1/2 cup of maple syrup, and 3 large eggs until smooth. Add 1 cup of roasted pumpkin (packed tightly) to the mixture and continue to mix until fully combined. For a smoother texture, ensure the pumpkin is well-mashed or puréed if you’ve roasted your own.

Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—overmixing can lead to dense muffins.

Portion the Batter: Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.

Optional Add-Ons: For added texture and flavor, sprinkle a tablespoon of hemp seeds on top of the batter or top with your favorite crumble mixture.

Bake: Place the muffin tin in the oven and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.