Directions
Preheat your oven to 300°F / 150°C and line a 6-cup muffin pan with paper liners.
In a large mixing bowl, whisk together the almond flour, pumpkin pie spice mix, sugar substitute, and baking powder until well combined and free of lumps.
Add the pumpkin puree and large eggs to the dry .
Using an electric mixer on medium speed, beat the mixture until the batter is completely smooth and creamy.
Divide the batter evenly among the 6 prepared muffin liners. The batter will be thick.
Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are firm to the touch.
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Once the wet and dry are combined, mix only until smooth. Overmixing almond flour batter can lead to dense, heavy muffins.
