Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper liners and set aside.
Whisk together the eggs, almond milk, maple syrup, coconut oil vanilla extract and pumpkin. Combine the remaining dry ingredients in a seperate bowl. Fold the dry ingredients into the wet ingredients.
Spoon the muffin batter among into the tins. Bake for 20 – 25 minutes or until a toothpick come out clean. Cool on a wire rack and enjoy sliced in half with raw almond butter and a mug of tea!