Paleo Pumpkin Muffins

Had an extra can of pumpkin from the Thai Style Chicken Pumpkin Soup so thought I would try this out. Not bad, tastes a bit like pumpkin bread.
I also added a little molasses for some more flavor- and I didn't have "pumpkin spice" available so used this recipe for pumpkin spice:
Measure 1/2 teaspoon of cinnamon into a small bowl or cup.
Makes 1 teaspoon of pumpkin pie spice.
Add 1/4 teaspoon of ground ginger.
Add 1/8 teaspoon of ground allspice or ground cloves.
Add 1/8 teaspoon of ground nutmeg.
Stir to blend. (makes 1 tsp of pumpkin spice blend)
I followed the rest of the recipe pretty closely (only I doubled it)
ORIGINAL RECIPE:
Paleo Pumpkin Muffins from PaleoPlan.com
Makes 6 muffins.
Approximate cooking time: 40 minutes
Ingredients
1½ cups almond flour
3/4 cup canned pumpkin (or cook and puree pumpkin yourself)
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp sea salt
1/4 cup raw honey (optional)
2 tsp almond butter
1 Tbs sliced almonds
Instructions
Preheat oven to 350℉.
Coat 6 muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
Mix all ingredients and pour evenly into tins.
Bake for 25 minutes on the middle rack.
Sprinkle almonds on top immediately after taking them out of the oven.