1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
1 tsp vanilla extract
1/2 cup chocolate chips (optional)
Directions:
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
In a large mixing bowl, combine the pumpkin puree, almond butter, eggs, honey, and vanilla extract. Stir until smooth.
Add the baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt to the wet ingredients. Mix well until fully combined.
Fold in the chocolate chips if using.
Divide the batter evenly among the 12 muffin liners, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
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