Preheat the oven to at 350° F. Lightly coat a muffin tin with cooking spray or line with muffin liners.
Whisk or sift the flour, cinnamon, baking soda, salt, nutmeg, cloves, baking powder in a medium bowl and set aside.
In a separate bowl, mix the coconut oil and sugar. Add the eggs, pumpkin puree, vanilla, and almond milk, and mix well.
Add the flour mixture and slowly mix until just combined. Stir in the cinnamon chips and walnuts.
Fill each muffin tin about 2/3 full. Garnish with additional cinnamon chips and crushed walnuts, if desired. Bake for approximately 20-22 minutes, or until it is a gorgeous brown and an inserted toothpick comes out clean. Remove from oven and let it rest for about 3 minutes before carefully removing from the tin. If they are not releasing easily, give it a little more time to rest then try again.
Adapted from Pumpkin Bread, Food & Wine Magazine, November 1998.
PUMPKIN MUFFIN TIPS
Oil Substitutes: This recipe can also be made with melted and cooled unsalted butter. Olive oil or canola oil can also be used.Mix ins: If you have trouble finding cinnamon chips, mini chocolate chips are absolutely delicious! Toffee bits are great, too. If you don't like walnuts, pecans work well. Feel free to use your favorite mix ins, this is a versatile muffin recipe.Sugar Substitutes: Brown sugar adds a lovely texture to this muffin, but I have also made these with coconut brown sugar and it's just as wonderful.Almond Milk Substitutes: If you prefer, regular dairy milk or buttermilk can also be used.