Low-Carb Pumpkin Muffins

• 2- 1/2 cups Almond Flour
• 1/2 cups Flax Seed Meal
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1 pinch Salt
• 2 teaspoons Pumpkin Pie Spice
• 4 Tablespoons Butter, Softened
• 3/4 cups Canned Pumpkin
• 13 cups Splenda, Granular
• 2 whole Eggs
• 1 teaspoon Vanilla Extract

1. 1.
2. Preheat oven to 350 degrees F. In a bowl, mix together the almond flour, flax seeds, baking powder, baking soda, salt, and pumpkin pie spice.
3. Set aside.
4. In a separate bowl, mix together the butter, pumpkin puree and Splenda.
5. Then mix in the eggs and vanilla extract until well-combined.
6. Slowly add in the dry mixture until it is fully incorporated with the wet ingredients.
7. 2.
8. Use cupcake liners or spray a muffin tin with nonstick spray.
9. Evenly distribute the batter amongst each cup.
10. Bake for approximately 15-20 minutes until the tops of the muffins have turned golden brown.

flour, meal, baking soda, baking powder, salt, pie spice, butter, pumpkin, splenda, eggs, vanilla

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