Preheat your oven to 350 and prep a muffin pan well for nonstick.
In a medium mixing bowl, use a fork or a whisk to mix together the almond flour, baking powder, cinnamon, and pumpkin pie spice. Set this bowl aside. Next, in a mixing bowl, beat together the melted butter, sugar alternative and pumpkin puree until creamy and blended. Then add the dry ingredients from the first bowl, give the mixture a quick mix and add the eggs and vanilla extract.
Bake for 20-25 minutes or until a toothpick comes out clean. Allow the muffins to cool before serving.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.See thesugarfreediva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!