Combine almond flour, salt, baking soda, cinnamon, cloves, nutmeg, and ginger in a bowl and mix until combined.
Then in a separate bowl, add eggs, pumpkin, coconut sugar, and vanilla. Mix until combined.
Either add mini cupcake liners or use melted coconut oil to line or grease your mini muffin tray. Add about two tablespoons of muffin batter to each cup. Sprinkle with chocolate chips on top if desired.
Bake at 350 degrees Fahrenheit or 180 degrees Celsius for 18 to 20 minutes, or until they pass the toothpick test.
Directions
Notes:
Freeze muffins in an airtight container for up to 2 months; thaw at room temperature before serving.
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Delicious! My family and guests all enjoyed these
Can I use spelt flour in place of the almond flour?
Hi Mushka,
Great Q! The texture will likely be drier. You can try it. You may need to add 1-2 Tablespoons of water / oil to add moisture. It's hard to know for sure when it comes to baking, there is no tried and true rule that applies to every recipe.
-Chana Tzirel from Kosher.com
Delicious! Great recipe, my kids loved it as well! Perfect snack for school. I used maple syrup in place of the coconut sugar and the batter and finished product were a little wet. Maybe next time I will increase the almond flour to compensate.
I'm glad your kids loved it! There's nothing like a wholesome, filling, back-to-school snack. I hope you are able to find the substitutes that achieve your desired consistency and taste. Keep us posted! -Chana Tzirel from Kosher.com
I forgot to put in baking soda and already put in tins
should I mix both batters together after