Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

In a large bowl, whisk together pumpkin puree, almond butter, eggs, and maple syrup until smooth.

In a separate bowl, mix baking soda, cinnamon, nutmeg, ginger, and salt.

Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until fully incorporated but do not overmix.

Fold in any optional add-ins like chopped nuts, seeds, or dark chocolate chips.

Using a spoon or ice cream scoop, evenly distribute the batter into the muffin cups, filling each about three-quarters full.

Lightly tap the muffin tin on the counter to remove air bubbles.

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.

Remove muffins from the oven and let them cool in the tin for 5 minutes.

Transfer muffins to a wire rack to cool completely before serving or storing.