Preheat oven to 325F. Grind the cloves using a spice grinder or mortar and pestle.

In a large mixing bowl, add the almond flour, erythritol, cinnamon, baking soda, nutmeg, and cloves. If using ground and dried ginger, add that in now as well.

In a separate bowl, combine the pumpkin puree, eggs, coconut oil, vanilla, and apple cider vinegar. If using minced (wet) ginger, add it in here.

Roughly chop the chocolate bars.

Mix all of the wet ingredients well.

Mix all of the dry ingredients well.

Pour half of the wet ingredients into the dry ingredients and gently mix them. Add the remaining wet ingredients and mix to combine thoroughly.

Fold the chocolate chunks and pistachios into the mixture.

Line the cupcake tray with cupcake liners and evenly distribute the batter between them.

Bake the muffins for 25–30 minutes or until golden brown (mine took 27 minutes exactly). Remove from the oven and let cool for 15 minutes.

Store the muffins in a Tupperware container and enjoy an excellent on-the-go breakfast!