Name: Pumpkin Almond Mini Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Canola oil cooking spray -; All-purpose flour - 1 ½ cups; Baking soda - 1 teaspoon; Ground cinnamon - ¾ teaspoon; Baking powder - ½ teaspoon; Salt - ½ teaspoon; Ground ginger - ¼ teaspoon; Ground cloves - ¼ teaspoon; Ground allspice - ¼ teaspoon; White sugar - 1 cup; Packed brown sugar - ¼ cup; Eggs - 4; Vanilla extract - 1 teaspoon; Pumpkin Puree - ¾ cup; Coconut oil - ¾ cup; Sliced almonds - ¼ cup; Confectioners' sugar - ¼ cup

Ingredients for - Pumpkin Almond Mini Muffins

1. Canola oil cooking spray

2. All-purpose flour 1 ½ cups

3. Baking soda 1 teaspoon

4. Ground cinnamon ¾ teaspoon

5. Baking powder ½ teaspoon

6. Salt ½ teaspoon

7. Ground ginger ¼ teaspoon

8. Ground cloves ¼ teaspoon

9. Ground allspice ¼ teaspoon

10. White sugar 1 cup

11. Packed brown sugar ¼ cup

12. Eggs 4

13. Vanilla extract 1 teaspoon

14. Pumpkin Puree ¾ cup

15. Coconut oil ¾ cup

16. Sliced almonds ¼ cup

17. Confectioners' sugar ¼ cup

How to cook deliciously - Pumpkin Almond Mini Muffins

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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.