In a large bowl combine the butter, sweetener, pumpkin puree, and vanilla. Once completely combined add in the eggs and mix again.
Pour in the almond milk and mix until there are no clumps and the mixture is smooth.
Add the almond flour, coconut flour, pumpkin pie spice, and baking powder. Mix well.
Pour the batter into silicone muffin tray, or a lined muffin tin. Using a cookie scoop makes this easier. Bake at 375 for 25 minutes.
Remove from the oven and allow to fully cool before eating.
Store in the fridge for up to a week.
Notes
Each muffin is 3g net carbs.Be sure to test the muffins with a toothpick when they come out of the oven.The batter will mix together better if all ingredients are at room temperature.