Low Carb Pumpkin Muffins

I decided that today would be a good day for baking.  It is cold and cloudy here in MN.  I had some pumpkin to use up so I made up these.  I used a combination of almond flour and golden flax meal.  They are a very hearty and tasty muffin.  Great to use for breakfast or a snack.

Low Carb Pumpkin Muffins

2 1/2 cup almond flour
1/2 cup golden flax meal
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp sea salt
2 tsp pumpkin pie spice
1/2 stick unsalted butter, softened
2 lg egg
1 tsp vanilla extract
3/4 cup pumpkin puree
1/3 cup xylitol
1/4 cup heavy whipping cream

Preheat of to 350 degrees F.  In a bowl, mix together the almond flour, flax meal, baking powder, baking soda, salt and pumpkin pie spice.  Set aside.  In a separate bowl, mix together the butter, pumpkin, and xylitol.  Then add the eggs one at a time.  Add vanilla and cream.  Mix until well combined.  Slowly add in the dry mixture until it is fully incorporated.  Mixture will be thick and textured.
Use cupcake liners or spray a muffin tin with non stick spray.  Evenly spoon the batter in each cup.  Bake about 15-20 minutes or until the tops are golden brown.

Makes 12 muffins
Each muffin: Calories 225.6, Fat 18.7g, Carb 7.8g, Fiber 4.1g, Protein 6.8g, Net Carbs 3.7g
Atkins Phase 2 and up.