Delicious Pumpkin Almond Mini Muffins Recipe

Ingredients

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

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C). Prepare a mini muffin tin by spraying 36 cups with cooking spray or lining them with paper liners.
2. In a bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice. In a separate bowl, use an electric mixer to beat the white sugar, brown sugar, eggs, and vanilla extract until well combined. Then, beat in the pumpkin and coconut oil until just combined.
3. Gently stir the flour mixture into the pumpkin mixture until the batter is well mixed. Carefully pour the batter into the prepared mini muffin cups, filling them about 1/4-inch from the top. Sprinkle the tops with almond slices.
4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, approximately 11 minutes. Allow the muffins to cool in the pans for 2 minutes before transferring them to a wire rack to cool completely for about 5 minutes. Dust the muffins with confectioners' sugar before serving.

Nutrition

• Calories: 312 kcal
• Fat Content: 17 g
• Fiber Content: 1 g
• Sugar Content: 24 g
• Sodium Content: 284 mg
• Protein Content: 4 g
• Cholesterol Content: 62 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g