Here’s one of my favorite recipes based off of the Spiced Pumpkin Muffin recipe from Danielle Walker in her cookbook Against all Grain.
2 cups almond flour 3 tbsp coconut flour 1 tsp baking soda 2 tsp cinnamon ¾ tsp nutmeg ¼ tsp ground ginger ¼ tsp cardamom ¼ tsp cloves ¼ tsp sea salt
Wet Ingredients: ¾ cup pumpkin puree, fresh or canned (pull out your frozen pumpkin puree) ⅓ cup pure maple syrup (I used Hughes Maple Syrup, which comes from my husband’s family!) 2 large pastured eggs, at room temperature 2 tbsp coconut oil, melted 1 tsp pure vanilla extract
1/2 cup of mini chocolate chips (I use enjoy life – which are gluten, dairy and soy free).