Pumpkin Walnut Muffins

Servings: 12 muffins
Net Carbs: 3g per muffin

Ingredients

• 1 cup almond flour
• ½ cup coconut flour
• 5 Tbsp ground flaxseed meal
• 1 Tbsp pumpkin pie spice
• 1½ Tsp baking powder
• ½ tsp salt
• 6 Tbsp unsalted butter, softened
• 1 cup Monk Fruit sweetener
• ¼ cup regular sour cream or whole fat Greek yogurt
• 4 large eggs,, beaten
• 1 cup pumpkin puree
• 2 tsp maple extract
• ½ cup chopped walnuts, divided

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Grease a muffin tin.
3. Whisk together in a medium bowl almond flour, coconut flour, flaxseed meal, pumpkin pie spice, baking powder, and salt and set it aside.
4. Cream the butter with the sweetener. Mix in the sour cream, eggs, pumpkin puree, maple extract and ¼ cup of chopped walnuts until fully incorporated.
5. Spoon the batter into a 12 serving muffin tin.
6. Garnish each muffin with the remaining chopped walnuts.
7. Bake for 30 minutes.