3/4 cup organic, canned pumpkin puree
2 cups almond flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp JF Spicy Salt
1/4 cup organic, pure maple syrup
1/4 cup Lakanto Monkfruit Golden
1 1/2 tsp madagascar pure vanilla extract
1/2 cup Hu Kitchen chocolate chips, or some other clean keto option. Also like these
Preheat oven to 350º. In a dry bowl, add almond flour, baking soda, cinnamon, ground gloves, nutmeg and JF Spicy Salt.
In a wet bowl, mix eggs and Lakanto monkfruit until fluffy. Add in maple syrup, vanilla extract and pumpkin puree and whisk thoroughly. Combine wet ingredients into the dry bowl and add your preferred amount of chocolate chips. To remove chunkiness, swirl spoon through the batter.
Line muffin tin with parchment paper holders and pour batter in filling in each slot to the top. When oven is heated, bake for about 22-24 minutes. Once cooked through, let sit and cool for 5 minutes. Transfer to wire rack.
Recipe adapted from Wellplated & Jennifer Fisher Kitchen