Pumpkin Muffins

Ingredients:

1 1/4 cup almond flour
1/4-cup coconut flour
1/2-teaspoon baking soda
1/2-teaspoon kosher salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons pumpkin pie spice
2 tablespoons liquified coconut oil (*see note)
2 large eggs
1/3 cup xylitol plus enough stevia to sweeten to taste ( I used 2 packets.)
1 1/4 cups canned pumpkin (not pumpkin pie filling!)

Directions:

Pre-heat oven to 350.

Whisk all dry ingredients together in a medium bowl, being careful to break up any little clumps of coconut flour.

In a blender, food processor, or the bowl of an electric mixer, combine eggs, oil, xylitol and stevia, and pumpkin. Mix well until xylitol is completely melted. Add dry ingredients and mix just until thoroughly combined.

With an ice cream scoop, portion batter into a muffin pan lined with paper muffin liners. (The batter will be fairly stiff and won’t level itself out during baking, so if that’s important to you, smooth the batter before baking.)

Bake for about 30-35 minutes. Allow muffins to cool before serving.

If desired, frost tops with softened, whipped cream cheese, sweetened to taste with stevia or, if on Kaufmann 2, honey.

*Note: If your kitchen is cool enough that your coconut oil is solid, place the jar in a bowl of warm water until melted.