Pumpkin Muffins with Almond Flour

Instructions:

1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it thoroughly with non-stick spray.
2. In a large mixing bowl, whisk together the oat flour, almond flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, and salt until well combined and clump-free.
3. Add the pumpkin puree, Greek yogurt, maple syrup, egg, vanilla extract, and melted coconut oil directly into the dry ingredients.
4. Use a silicone spatula to gently fold the mixture until just combined. Avoid over-mixing to ensure a tender texture.
5. Scoop the batter evenly into 12 muffin cups.
6. Bake for 22–25 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.