Pumpkin Spice Muffins

Ingredients

• 1 cup canned pumpkin puree, blotted dry
• 3 eggs
• 1/3 cup avocado oil
• 1/2 cup allulose
• 1 tsp vanilla extract
• 1.5 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/4 tsp salt

Method

1. 1

   Preheat oven to 375°F and line a muffin tin with liners.

2. 2

   Spread the pumpkin puree on paper towels and press with more towel on top to blot out excess water — canned pumpkin holds surprising moisture, and blotting it first is what keeps the muffins from baking up dense and gummy in the center instead of light.

3. 3

   Whisk blotted pumpkin, eggs, avocado oil, allulose, and vanilla together.

4. 4

   Whisk almond flour, coconut flour, baking soda, pumpkin pie spice, and salt together, then fold into the wet mixture until just combined.

5. 5

   Divide batter among muffin cups, filling each about 2/3 full. Bake 19-21 minutes until a toothpick comes out clean.