On a Low-Carb Diet and Craving Pumpkin-Spice-Everything? Whip Up These Delicious Muffins

Preheat oven to 350°F. Line a muffin pan with cupcake wrappers.

In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt until evenly combined. Set aside. In another bowl, whisk together erythritol, coconut oil, pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and oat milk. Add the wet ingredients to the dry and use a rubber spatula to stir until they're incorporated into a uniform batter.Scoop the batter into the muffin pan just about to the top of the wrappers.Information

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