Preheat the oven to 350°F (176°C)
Line a 12 hole muffin pan with paper muffin liners
In a medium sized bowl whisk together the all purpose flour, almond flour, baking soda and baking powder, cinnamon, nutmeg, ginger and cloves
In a medium sized bowl beat the eggs, sugar, pumpkin puree, psyllium husk and oil.
Add 1/3 of the the dry ingredients into the pumpkin mix and lightly beat, before adding another 1/3 of the flour and continue with the rest of the dry ingredients, until all the flour is well incorporated.
Fill the muffin pans 3/4 full, place them on the centre rack of the oven and bake them for 20 to 25 minutes until they are firm on the top and a toothpick inserted, comes out clean.