Pre-heat oven to 350 degrees F and grease a muffin tin with coconut oil spray or cooking spray.

Whisk all of the eggs, almond milk, pumpkin puree, garlic powder, salt and pepper together in a medium bowl. You want the pumpkin puree to be well incorporated and not clumpy.

Dice the two peppers and add to mixture.

Over low heat, sauté the spinach with just a little bit of oil on the pan until just slightly wilted. Add to egg mixture along with the shredded cheese if using.

Use a cookie scoop to portion out egg mixture into muffin pan.

Place in the oven and bake for approximately 30 minutes. Let cool in the muffin pan for a couple of minutes before using a butter knife to help pop each of the egg muffins out of the muffin tin.