Made with almond and gluten-free flour. Light, fluffy and easy to make with all the right fall flavors.
Preheat oven to 350 F and prepare a muffin tin with 6 liners.
In a large bowl, whisk together the eggs, milk, coconut oil, vanilla, honey, and pumpkin until smooth.
Add in the remaining dry ingredients (except almonds) and mix until batter forms.
Transfer the batter to the liners, top with slivered almonds and bake for 20-22 minutes or until a toothpick comes out clean.
Let cool and serve.