- Blanched Almond Flour - Coconut Flour - Keto Granulated Sweetener - Baking Soda - Baking Powder - Sea Salt - Ground Cinnamon - Pumpkin Pie Spice - Pure Pumpkin
In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, baking powder, sea salt, ground cinnamon, and pumpkin pie spice.
In a separate bowl, whisk together the eggs, egg white, pure pumpkin, pure vanilla, and avocado oil.
Pour the wet ingredients into the dry and mix well. Evenly distribute the batter between the 12 baking cups. Smooth out the tops with your fingers if needed.
Bake for 20 - 25 minutes, or until the tops are nicely browned and no longer look doughy. If tops are browning too fast, loosely cover with foil.
Then, allow to cool 5 minutes in the muffin tin then transfer to a wire rack to cool completely. Frost with cream cheese frosting.