Ingredients
- 3 cups almond flour, (300 grams)
- 4 tablespoons coconut flour, packed (32 grams)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup Swerve sweetener
- 2/3 cup canned pumpkin
- 6 tablespoons coconut oil, melted
- 3 large eggs, at room temperature
- 2 teaspoons vanilla
- Optional pecans, for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a muffin pan with cooking spray.
- In a medium bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt.
- In a separate large bowl, whisk together the Swerve sweetener, canned pumpkin, coconut oil, eggs and vanilla.
- Add the dry ingredients into the wet ingredients and stir until well combined.
- Use an ice cream scoop (or a spoon) to fill your muffin cavities about 2/3 of the way full. Optionally top with pecans.
- Bake for 24-25 minutes, until a toothpick inserted into the center comes out clean.
- Let cool in the pan completely and then enjoy.