Ingredients

• 1 cup almond flour
• 1/2 cup chopped walnuts
• 2 tablespoons flaxseed flour
• 3/8 - 1/2 cup Splenda or other sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 7 1/2 ounces unsweetened pumpkin puree
• 1/4 cup sour cream
• 1 large egg
• 2 tablespoons coconut oil, melted

Instructions

1. Preheat oven to 325°F
2. In a large bowl, combine dry ingredients (almond flour, walnuts, flaxseed flour, sweetener, cinnamon, allspice, nutmeg, baking powder)
3. In another bowl, combine wet ingredients (pumpkin puree, sour cream, egg, melted coconut oil)
4. Mix wet and dry ingredients together until well combined
5. Fill muffin cups about 3/4 full
6. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean
7. Let cool for 10-15 minutes before serving