Pistachio and Pumpkin Chocolate Muffins

1. Preheat your oven to 325F. 2. Grind your cloves with a spice grinder or mortar and pestle. 3. Add all of your dry ingredients to a large mixing bowl. 1 1/2 Cups Honeyville Almond Flour, 1/2 Cup Just NOW Erythritol, 1 1/2 tsp. Cinnamon, 1/2 tsp. Baking Soda, 1/2 tsp. Nutmeg, 1/2 tsp. Cloves. You can also add the ginger here if you are using ground and dried ginger. 4. In a separate bowl, add 1/2 Cup Pumpkin Puree, 2 Large Eggs, 1/4 Cup Coconut Oil, 2 tsp. Quality Vanilla, and 1/2 tsp. Apple Cider Vinegar. If you’re using minced (wet) ginger, add the 1/2 tsp. of Ginger here. 5. Roughly chop your 3 Chocoperfection Dark Chocolate Bars. If you can’t afford these or want to use different chocolate, you can use 3 Square of 90% (or higher) cacao. 6. Mix all of the wet ingredients together well. 7. Mix all of the dry ingredients together well. 8. Pour 1/2 of your wet ingredients into your dry ingredients and slowly mix them together. Add the second half of your wet ingredients and completely combine them. 9. Add your chocolate chunks and 1/2 Cup Pistachios to the mixture and fold them in. 10. Line your cupcake tray with 8 Cupcake Liners, then evenly distribute your batter between them. You can fine some awesome designed cupcake liners online, too! 11. Bake your muffins for 25-30 minutes (I did 27 minutes exactly) until they are golden brown. Take them out of the oven and let them cool for 15 minutes. 12. Store your muffins in a Tupperware container and eat as you want for breakfast! This one fits 8 muffins perfectly.