Low-Carb Pumpkin Muffins

1. Preheat oven to 350ºF. In a bowl, mix together the almond flour, flax seeds, baking powder, baking soda, salt, and pumpkin pie spice. Set aside. In a separate bowl, mix together the butter, pumpkin puree and Splenda. Then mix in the eggs and vanilla extract until well-combined. Slowly add in the dry mixture until it is fully incorporated with the wet ingredients.

2. Use cupcake liners or spray a muffin tin with nonstick spray. Evenly distribute the batter amongst each cup. Bake for approximately 15-20 minutes until the tops of the muffins have turned golden brown.