Step 1

Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.

Step 2

In a medium bowl, combine the almond flour, tapioca or arrowroot, espresso powder, spices, baking sofa and salt.

Step 3

In a separate large bowl, using an electric mixer or whisk, blend together the eggs, pumpkin, nut butter, milk, coconut sugar and vanilla extract until very smooth.

Step 4

Stir the dry ingredients into the wet until fully combined. Spoon batter into parchment liners about 3/4 of the way up to make 12 muffins.

Step 5

Bake for 22 minutes until risen, set in the center and a toothpick inserted in the center of one comes out clean.

Step 6

Allow to cool in the pan about 10 mins, then remove to wire racks to cool completely.

Step 7

While muffins cool, whisk together all icing ingredients util very smooth. Once muffins are completely cooled, drizzle with the latte icing before serving. Store leftovers at room temp for the first 24 hours and in the refrigerator for up to 3 days. Muffins can also be frozen without the icing. Enjoy!