Preheat oven to 375 degrees. Grease muffin tins with ½ Tbsp. melted coconut oil.
In a large bowl, mix almond flour, baking soda, salt, and spices.
In a separate bowl, mix pumpkin puree, egg, almond milk, honey, vanilla extract and remaining melted coconut oil.
Add wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing.
Distribute batter evenly into muffin cups. Bake in oven for 18-24 minutes. Allow to cool for 5-10 minutes before removing from muffin tin.