• Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with oil.
• In a large mixing bowl, whisk together the GF flour, granulated sweetener, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another bowl, mix the pumpkin puree, almond milk, vegetable oil, eggs, and vanilla extract until well combined.
• Gradually add the wet ingredients to the dry ingredients, stirring until just combined and there are no lumps. Avoid overmixing to ensure the muffins stay light and fluffy. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tip:

• For added texture and nutrition, consider folding in a handful of chopped nuts or seeds into the batter. These muffins are naturally moist and flavorful from the pumpkin, but make sure to measure your pumpkin puree accurately to avoid overly wet batter