Almond Flour Pumpkin Muffins

from Well Plated

1. ​1 1/2 cups blanched almond flour
2.  ½ teaspoon kosher salt
3.  3/4 teaspoon baking soda
4.  2 1/2 teaspoons ground cinnamon
5.  1/2 teaspoon ground cloves
6.  1/4 teaspoon ground nutmeg
7.  4 large eggs
8.  3/4 cup canned pumpkin — not pumpkin pie filling
9.  1/3 cup pure maple syrup
10.  1 teaspoon pure vanilla extract
11.  Up to 1/2 cup mix-ins: chocolate chips cranberries, toasted and chopped walnuts or pecans or a mixture of the above.

Instructions

1. Place a rack in the center of your oven, and preheat the oven to 350 degrees F
2. In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
3. Divide the batter evenly between the cups, filling them nearly all the way to the top. Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Place the muffin pan on a wire rack, and let cool in the pan for 5 minutes. Gently lift the muffins out of the pan, and place on the rack to finish cooling for as long as you can stand the suspense. Enjoy!