The official start of fall is coming soon, but why not start celebrating early with these low carb pumpkin muffins featuring the coconut flour from Nutiva. This recipe makes 12 muffins. Low Carb Pumpkin Muffins Ingredients 2 cups pumpkin puree 2 eggs 2 tsp. vanilla extract 2/3 cup Nutiva Coconut Flour 1 cup almond meal 1 cup powdered sweetener 1-3/4 tsp. cinnamon 1-1/2 Tbs. pumpkin pie spice 1/2 tsp. salt 1/2 tsp. baking soda Instructions Preheat the oven to 350 degrees (F) and line a cupcake tin with paper baking cups. In a large mixing bowl, beat the pumpkin with the powdered sweetener and the vanilla extract. Add in the eggs one at a time and beat them until the batter texture is fluffy. Add in half of the Nutiva coconut flour and gently fold it into the mixture just enough so that it’s dispersed. Pour in the almond meal, cinnamon, pumpkin pie spice, salt, and baking soda and gently fold it into the mixture. Finally, add in the remaining coconut flour and fold it in only enough so that you no longer see the coconut flour. The batter should look mixed, but the trick is to not over-beat the batter so that your muffins will come out light and fluffy and not dense and chewy. Use a scoop or spoon and fill the baking cups about halfway with the batter. Bake the muffins in the oven at 350 degrees (F) for 25-30 minutes, or until you can insert a toothpick and it comes out clean. Allow the muffins to cool completely before enjoying. Recipe and 📸: Our Mini Family 🛒: iherb.com/pr/a/45663