First things first, place a rack in the center of your oven and preheat it to 350°F (175°C). This step is crucial for ensuring even cooking. Meanwhile, line ten of the wells in a standard 12-cup muffin pan with paper liners. If you’re feeling adventurous, you could even explore silicone muffin cups as an eco-friendly alternative!

In a large bowl, toss together the almond flour, kosher salt, baking soda, ground cinnamon, ground cloves, and ground nutmeg. Mix them thoroughly to ensure spices are evenly distributed. This combination creates the flavorful foundation of your muffins that pairs beautifully with the pumpkin.

In another bowl, whisk the eggs, canned pumpkin, pure maple syrup, and pure vanilla extract until everything is well combined. The pumpkin adds moisture, while the maple syrup sweetens and complements the spices beautifully.

Create a well in the center of your dry ingredients, then pour in that lovely wet mixture. This part is fun! Gently stir until just combined. Be careful not to overmix, as this can lead to tough muffins. You just want the flour to disappear.

This is where you can get creative! Fold in your chosen mix-ins like chocolate chips or cranberries. If you’re adding toasted walnuts, now’s the time. These little additions give texture and flavor to your muffins.

Using a large spoon or an ice cream scoop, divide the batter evenly among the muffin cups. Fill them nearly to the top, as these muffins don’t rise as much as regular muffins do.

Pop the tray in the preheated oven and bake for 22 to 24 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.

Once they’re baked to golden perfection, place the muffin pan on a wire rack. Let the muffins cool in the pan for about 5 minutes before gently lifting them out. Then transfer them to the rack to cool completely. But I won’t judge if you sneak one while they’re still warm!