Ingredients
12
12 servings
- •canola oil cooking spray
- •1 ½ cups all-purpose flour
- •1 teaspoon baking soda
- •¾ teaspoon ground cinnamon
- •½ teaspoon baking powder
- •½ teaspoon salt
- •¼ teaspoon ground ginger
- •¼ teaspoon ground cloves
- •¼ teaspoon ground allspice
- •1 cup white sugar
- •¼ cup packed brown sugar
- •4 eggs
- •1 teaspoon vanilla extract
- •¾ cup pumpkin puree
- •¾ cup coconut oil
- •¼ cup sliced almonds
- •¼ cup confectioners' sugar
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 312
- Carbohydrate: 38g
- Fat: 17g
- Fiber: 1g
- Protein: 4g
- Sugar: 24g
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