Makes 12

Canned pumpkin, grated apples, honey, and almond flour (ground almonds) make the texture of these spicy muffins moist and tender. If you can’t find almond flour, grind almonds in a food processor until very fine. Top the muffins with pumpkin seeds for a little crunch, turbinado sugar for sparkle.

1? cups almond flour

1 cup whole-wheat flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ teaspoons ground cinnamon

¾ teaspoon ground ginger

¾ teaspoon ground nutmeg

¼ teaspoon ground cloves

3 eggs

1? cups canned pumpkin

½ cup honey

¼ cup olive oil

3 cups coarsely grated apple (about 3 apples)

3 tablespoons pumpkin seeds

2 tablespoons turbinado sugar

1. Set the oven at 400 degrees. Line a standard 12-cup muffin pan with cupcake liners.

2. In a bowl, whisk the almond flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to blend them.

3. In another large bowl, whisk the eggs, pumpkin, honey, and oil until blended. With a rubber spatula, stir the flour mixture into the pumpkin mixture until thoroughly blended. Fold in the apples.

4. With a 2½-inch ice cream scoop or large spoon, divide the batter evenly among the 12 muffin cups (they will be full). Sprinkle each with the pumpkin seeds and turbinado sugar.

5. Bake for 22 to 25 minutes or until a skewer inserted into the center of a muffin comes out clean. Turn out onto a wire rack to cool. Sally Pasley Vargas