Preheat oven to 325 degrees. Line cupcake tin with paper liners and spray with cooking spray. In a large mixing bowl, beat eggs for 30 seconds on medium-low speed. Add mix, then oil and almond milk. Beat for 60 seconds on medium-low speed, scraping down sides of bowl with spatula. Use 1/4 cup measuring cup to divide into cupcake tin, scraping the contents into each cup.