The Best Low-Carb Pumpkin Spice Muffins

• 1- 1/2 cup Almond Flour
• 1 Tablespoon Organic Pumpkin Pie Spice
• 23 cups Erythritol Crystals
• 23 cups Organic Solid Pack Pumpkin
• 4 whole Extra Large Organic Eggs

1. 1.
2. Preheat the oven to 300 degrees F (150 degrees C).
3. 2.
4. Line a muffin pan with paper liners.
5. 3.
6. In a large bowl, combine the almond flour, pumpkin pie spice and erythritol and mix well until there are no lumps.
7. 4.
8. Add the pumpkin and eggs and beat with an electric mixer until smooth.
9. 5.
10. Scoop the batter into each muffin cup.
11. 6.
12. Bake for some 3040 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.
13. 7.
14. Remove the muffin pan from the oven and cover with a towel.
15. 8.
16. Let the muffins cool under the towel, remove the towel and the muffins from the pan and serve.

flour, pie spice, erythritol crystals, pumpkin, eggs

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/the-best-low-carb-pumpkin-spice-muffins/ (may not work)