Directions

• 2 cups almond flour
• 2 tablespoons coconut flour
• 2/3 cups canned pumpkin (unsweetened)
• 3 eggs
• 1/4 cups cashew butter (or almond butter)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoon cinnamon
• 3/4 teaspoon ginger powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon maple extract (optional)
• 4 tablespoons Splenda (add another if you like it sweeter)
• 3 tablespoons coconut oil or butter (melted)
• 1 tablespoon vanilla extract
• 4-6 tablespoons heavy cream

Directions:

1. Heat oven to 350°. Line muffin pan with paper liners
2. Mix together all ingredients and fill muffin liners
3. If desired, top with chopped nuts
4. Bake 15 minutes, rotate pan, and bake another 10 minutes for a total of 25 minutes
5. Remove and allow to cool

Enjoy