~ makes 9-10 small muffins; gluten-free, dairy-free option

- 4 large eggs, room temperature (to prevent the coconut oil or butter from hardening again)

- ¼ cup melted coconut oil, ghee or grass fed butter

- ¾ cup 100% pure pumpkin puree

- 1 teaspoon vanilla extract

- ½ cup pure maple syrup

- 1 teaspoon sea salt

- 1 teaspoon ground nutmeg

- ½ teaspoon ground ginger

- 1 TBSP + 1 teaspoon cinnamon

- ¾ teaspoon ground cloves

- ¾ cup cassava flour

- ½ cup almond flour

- ½ teaspoon baking soda

- ½ teaspoon baking powder

*optional mix-ins: ½ cup cacao nibs or mini dairy-free chocolate chips

     Preheat the oven to 350 degrees F. Beat the first five ingredients together in a mixing bowl or stand mixer. Next add the spices, flours, and baking powder (add the optional mix-ins if you wish).  Mix everything together well. Grease a muffin pan with spray, ghee, or coconut oil (or use cupcake liners).

     Using an ice cream scoop add roughly ¼ cup + 2 TBSPs into each muffin tin. Bake for 20-24 minutes or until a toothpick comes out clean. Cool on a baking rack prior to storing in a container. I recommend keeping these in the fridge if you don’t plan to eat them all in 3-4 days, as they will stay fresher at a cooler temperature.