Pumpkin Mini Cakes - gluten free

2 cups chunky all-natural peanut butter

2 cups of pumpkin purée (not pumpkin pie)

3 eggs

2/3 cup of honey (or more if you prefer it sweeter)

2 tsp baking powder

1 tsp of baking soda

2 tsp vanilla

3 tsp of cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

1/4 ginger

Dash of clove

1/2 cup toasted walnuts

optional: 1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees.

Mix all of the ingredients, except eggs and walnuts, together until smooth. While mixing add 1 egg at a time. Once all eggs have been added, turn mixer on medium and mix for 2 minutes. Add walnuts, mix to combine.

Spoon batter into mini cupcakes tins. Bake for 25-30 minutes . Test with a toothpick. Cool and enjoy.