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Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously.

In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, cinnamon, and salt until well combined.

In a separate medium bowl, whisk together the pumpkin puree, eggs, almond milk, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously.

In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, cinnamon, and salt until well combined.

In a separate medium bowl, whisk together the pumpkin puree, eggs, almond milk, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
