Pumpkin Muffins - Low Carb Way Of Life

Ingredients:

1/2 cup Coconut flour
1/2 cup Blanched almond flour
2/3 cup Erythritol (or low carb sweetener of choice)
1 tbsp Gluten-free baking powder
1 tbsp Pumpkin pie spice
1/4 tsp Sea salt
4 large Eggs
1 cup Pumpkin puree
1/2 cup Butter
1 tsp Vanilla extract
Pumpkin seeds (for topping – optional)

Directions:

Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners.

In a large bowl, stir together the coconut flour, almond flour, erythritol, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps.

Stir in the the eggs, pumpkin puree, melted ghee, and vanilla, until completely incorporated.

Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full.) If desired, sprinkle pumpkin seeds on top and press gently.

Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.

Servings: 10

Nutritional Information: Calories: 141, Fat: 12.6g, Carbohydrates: 3.8g, Fiber: 1.3g, Protein: 3.4g