Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup low carb sugar substitute
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1/2 cup coconut oil (melted)
  • 2 eggs
  • 1/2 sugar free dried cranberries
  • 1/2 cup chopped pecans

Instruction

  • Grease 12 muffin cups with oil or line with foil liners.
  • In large bowl, mix almond flour, coconut flour, sweetener, baking powder, cinnamon, ginger, and salt.
  • Stir in pumpkin, coconut oil, eggs, cranberries, and pecans.
  • Divide batter evenly into the muffin cups.
  • Bake at 400°F for 20 to 25 minutes or until tops are lightly browned.
  • Cool completely before removing from muffin cups (muffins may crumble if removed too early).