Pumpkin Almond Mini Muffins

Ingredients

• canola oil cooking spray
• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 0.75 teaspoons ground cinnamon
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 0.25 teaspoons ground ginger
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground allspice
• 1 cup white sugar
• 0.25 cups packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 0.75 cups pumpkin puree
• 0.75 cups coconut oil
• 0.25 cups sliced almonds
• 0.25 cups confectioners' sugar

Instructions

1. 1

   Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.

2. 2

   Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.

3. 3

   Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.

4. 4

   Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.