1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
   • Line a muffin tin with paper liners or lightly grease it.
2. Mix Wet Ingredients:
   • In a large bowl, whisk together the pumpkin puree, eggs, melted butter or coconut oil, and vanilla extract until smooth.
3. Mix Dry Ingredients:
   • In a separate bowl, combine the almond flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Combine:
   • Slowly add the dry ingredients to the wet ingredients and mix until just combined.
   • If using chocolate chips or nuts, fold them into the batter.
5. Bake:
   • Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
   • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
   • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These flourless pumpkin muffins are wonderfully moist, lightly spiced, and perfect for satisfying your fall cravings anytime! Enjoy! Let me know how they turn out!