Pumpkin Almond Mini Muffins Recipe

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.