Preheat the oven to 350˚F. Line 8 muffin cups with paper liners.
Fit the food processor with the s blade. Add the pumpkin, honey, coconut oil, cinnamon, nutmeg, ginger, cloves, and salt. Process until smooth. Stop and scrape down the sides. Add the eggs, and process for 10 seconds.
In a medium bowl, mix together the almond flour, coconut flour, and baking soda. Sprinkle the dry mixture evenly over the wet ingredients in the processor. Pulse until combined and no lumps remain.
Using a rubber spatula, scrape the blade clean. Wipe down the sides of the work bowl, and stir gently to incorporate any streaks of flour.
Divide the batter evenly among the muffin cups. Bake for 30 to 35 minutes, turning the pan 180 degrees halfway through. Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before serving.
STORAGE: The muffins can be stored in an airtight container at room temperature or in the refrigerator for up to 3 days. They can also be frozen for up to 2 months.