• Before, you start, make sure the eggs, melted coconut oil, and almond milk are at room temperature.
• Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cups. Set aside.
• In a large mixing bowl, beat eggs with unsweetened almond milk, canned pumpkin puree, melted coconut oil, and vanilla. Set aside.
• In another large mixing bowl, whisk almond flour, coconut flour, erythritol, pumpkin spices, salt, and baking powder
• Pour the dry ingredients into the wet ingredients and stir with a spatula to combine. The batter will be thick and dense, not liquid as regular pumpkin muffins and that's what you want.
• Scoop the batter with a spoon and fill the 12-muffin paper cups evenly. The batter is thick and rough, to achieve a lovely smooth on top of the muffins I recommend you wet your fingers and pat the top of each muffin to pack and smoothen the batter into the muffin case.
• Bake for 20-30 minutes on the center rack of the oven or until a skewer inserted in the center of the muffins comes out clean
• Cool down 10 minutes in the pan, then transfer each muffin onto a cooling rack for 2 hours.

Storage

• Store the muffins in a sealed box for 2 days in the pantry or for 1 week in the fridge.
• Freeze in a sealed airtight container and thaw the day before on the countertop