Preheat the oven to 180 C.
In a big bowl, lightly whisk eggs. Add the pumpkin puree, coconut oil, sugar, vanilla extract. Whisk until combined.
In a separate bowl, whisk all the dry ingredients (except flaked almonds) until combined. Add half part of the dry ingredients into the wet ingredients. Gently whisk until combined. Add another part of the dry ingredients. Gently whisk again.
Using the spoon, distribute the batter into each muffins pan. Top with flaked almonds. Bake about 25 min.
*Cut the pumpkin into the half, remove the seeds, add the pinch of salt. Bake for 50 min. 180 C. Remove the soft part. Place the pumpkin into a food processor and blend until puree. Store in a refrigerator for a week.
**cinnamon, ginger, cardamom, cloves, nutmeg.