2 cups pumpkin puree
1 cup sweetener (we like Swerve for this recipe)
1 cup almond meal
⅔ cup coconut flour
2 large eggs
1 tablespoon pumpkin spice
2 teaspoons vanilla extract
1 ¾ teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
Preheat the oven to 350 degrees.
Line a muffin pan with liners.
Beat the pumpkin, sweetener, and eggs in a large bowl until the batter is fluffy.
Beat in the remaining ingredients until the batter is combined, leaving a few lumps.
Scoop the batter into each muffin liner, filling it 3/4 of the way.
Bake for 30-40 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins sit in the pan for 5 minutes.
Transfer the muffins to a rack and allow them to cool for an additional 10 minutes.
Serve and enjoy!
Serving size: 1 muffin (Total recipe makes about 10 servings)
Net Carbs: 5.5g