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Preheat the oven to 350 degrees Fahrenheit and line all 12 muffin cups with paper liners.
In a medium mixing bowl, combine the almond flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice. Whisk to combine, then set the bowl aside.
In a smaller mixing bowl, whisk the eggs to break them up. Add the pumpkin, maple syrup, melted butter, and vanilla. Whisk until the mixture is fully blended.
Pour the wet mixture into the dry ingredients, and stir with a big spoon until the mixture is evenly combined. If you’re adding mix-ins, gently stir them in now.
Fill the muffin cups halfway and divide any remaining batter evenly between the cups. Bake for 23 to 25 minutes, until the muffins are turning golden around the edges and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for about 5 minutes until transferring to a wiring rack to finish cooling. Muffins will keep at room temperature for up to 3 days, or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.