"Pumpkin Spice Dreams: Keto Pumpkin Muffins"

NUTRITION INFORMATION PER SERVING
Calories: 173 | Fat: 14g | Total Carbs: 7g | Net Carbs: 4g | Fiber: 3g | Sugar: 1g | Protein: 4g
INGREDIENTS
1/2 cup  Coconut Flour
1/2 cup Blanched Almond Flour (or sunflower seed meal*)
1/2 cup Allulose (or any sweetener of choice)
1 tbsp Baking powder
1 tbsp Pumpkin pie spice
1/4 tsp Sea salt
4 large Eggs
3/4 cup Pumpkin puree
1/2 cup Ghee (measured solid, then melted; can sub butter or coconut oil)
1 tsp Vanilla extract
Pumpkin seeds (for topping - optional)
INSTRUCTIONS
Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners.
In a large bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps.
Stir in the the eggs, pumpkin puree, melted ghee, and vanilla, until completely incorporated.
Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full.) If desired, sprinkle pumpkin seeds on top and press gently.
Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.