Gluten Free & Keto Pumpkin Spice Latte Muffins ????????☕

Preheat oven to 350°F/180°C.

Grease and flour (with coconut flour) a muffin tray.Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, pumpkin pie spice, xanthan gum, baking powder, baking soda and salt.

Set aside.

In a large bowl with an electric mixer on medium speed, beat egg yolks with sweetener until pale and fluffy, 1-2 minutes.

Incorporate vanilla extract, vinegar, and melted butter.

Add flour mixture slowly, alternating with coffee and beating until just incorporated.

Set aside.

Beat egg whites until soft peaks form and gently fold onto the muffin batter.Spoon batter onto the prepared muffin tray, evening out the top with the back of a wet spoon.

If you are filling them up with the pumpkin filling: spoon batter 3/4 full, add a tablespoon pumpkin cream cheese and cover with a thin layer batter.

Sprinkle with almond streusel (if using).Bake for 18 to 20 minutes (covering with aluminum foil at 15), until deep golden and a toothpick inserted comes out clean.Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack if frosting.

Just note that these are best enjoyed fully cooled, once the flavors have had a chance to mingle.

Keep covered and refrigerated for up to 3 days, though we're fairly certain they'll be long gone before then.