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Preheat oven to 350 degrees.
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Sift together almond flour, sorghum flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and cloves.
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In a large mixing bowl, beat eggs, pumpkin puree, applesauce, sugar, olive oil and vanilla extract. Slowly add dry ingredients and mix well. Portion into a 12-cup cupcake pan lined with cupcake liners.
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Bake for 25-30 minutes, or until toothpick comes out clean.