Keto Pumpkin Muffins

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.

In a large bowl, whisk together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, baking soda, and salt.

In a separate medium bowl, whisk together the pumpkin puree, eggs, melted butter, almond milk, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Divide the batter evenly among the 12 muffin cups.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.