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.
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
Nutrition panel is without the frosting, frosting adds only 0.1 g net carb per muffins.Pumpkin spices: replace the 3 teaspoons of pumpkin spices with homemade pumpkin spices, simply combine:1 1/2 teaspoon ground cinnamon + 1/2 teaspoon ground nutmeg + 1/2 teaspoon ground ginger + 1/2 teaspoon all spices