Ingredients

2 cups Blanched Almond Flour
3 tablespoons Coconut Flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cardamon
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
3/4 cup pumpkin puree (fresh or BPA-free canned)
1/3 cup organic unsweetened applesauce
2 large eggs at room temperature
2 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
Optional add-ins: 1/4 chopped nuts, chocolate chips, dried fruit or pumpkin seeds

** Alternative: I add 1 drop each of Cinnamon, Nutmeg, Ginger, and Clove Essential Oils (Young Living only) and omit the1/4 teaspoon of Nutmeg, Ginger and Cloves)**

Instructions

Preheat oven to 350 degrees.
Line muffin tin with baking cups.
Place the almond flour, coconut flour, baking soda, spices and salt in a small bowl and mix to combine.
Place the wet ingredients in a bowl and mix on high (standing mixer or hand held).
Slowly incorporate the dry ingredients into the wet, mixing until smooth.
Gently fold in the optional add-ins.
Spoon or scoop the batter into prepared muffin tins filling each cup 2/3 full
Bake for 25 minutes