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Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
I love having a mini muffin to enjoy with my coffee on Shabbos mornings, and this one keeps my blood sugar steady while also delivering a ton of fiber, healthy fats, and protein!
1 and 1/2 cups blanched almond flour
1/2 teaspoon salt
3/4 teaspoon baking soda
2 and 1/2 teaspoons Gefen Cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
4 large eggs
3/4 cup canned pumpkin (not pumpkin pie filling!)
1/3 cup Heaven & Earth Coconut Sugar
1 teaspoon vanilla extract
mini chocolate chips to sprinkle on top, optional
Heaven & Earth Coconut Oil for lining muffin tin, optional
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.
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