Spiced Pumpkin Muffins (Gluten Free, Low Carb)

These Pumpkin Muffins are DELICIOUS and the best part is they're GUILT FREE!! I love these for dessert or with a cup of coffee in the AM!! I will definitely be bringing these to holiday parties... they just scream Fall!! Extremely filling and satisfying! Thanks to Maria for introducing these beauties!

1-1/2 cups almond meal OR almond flour

1/4 tsp celtic sea salt

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

2 TBS coconut oil, melted

1/2 cup Swerve (OR your choice sweetener)

3 large eggs

1 cup canned pumpkin

Pre-heat oven 325/ Serving 11 medium or 6 large

~ In mixing bowl combine almond flour, baking soda, salt and spices.

~ In seperate bowl mix coconut oil, sweetener, eggs and pumpkin... until smooth.

~ Stir wet ingredients into dry

~ Grease muffin tins. Spoon batter into pan half way. (for large muffins fill to top of tin)

~ Bake for 30-40 min (for large muffins bake 40-50 minutes)

*I eat these often without any frosting or anything... just a good cup of coffee and they are perfect! Although if you would like a topping, below is a great one!!

FROSTING (Optional)

4 oz cream cheese

2 TBS unsweetened almond milk

3 TBS confectioners swerve a touch of stevia glyserite (to taste)

Mix together and place dollop on top and ENJOY!!

* Optional - you can add Confectioners Swerve OR a touch of stevia glycerite to the frosting if you would like it sweeter!