We call these cupcakes but they’re just as suited for the label muffin. Excellent for dessert or served with ghee and a hot cup of coffee in the morning, these baked treats showcase the best warming spices of the season.

This recipe yields 12 cupcakes

INGREDIENTS

2 ½ cups almond flour
¾ teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅓ cup molasses
1 teaspoon vanilla
2 eggs
½ lemon, juiced
⅓ cup coconut oil

212 grams almond flour
¾ teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
113 grams molasses
1 teaspoon vanilla
2 eggs
½ lemon, juiced
113 grams coconut oil

Directions

Preheat oven to 350 degrees fahrenheit.
In a large bowl mix together all the dry ingredients.
In a separate bowl, mix together all the wet ingredients.
Slowly incorporate dry ingredients into the wet ingredients either with a whisk or a spatula.
Line a cupcake tin with cupcake papers. Fill ¾ of the way to the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Serve plain or with your frosting or glaze.