Low-Carb Gluten Free Pumpkin Spice Muffins

Yes, it has been almost 2 years since my last post. What can I say, I got busy, had a baby, etc, etc, etc. Anyhow, these were too good to not share.

Pumpkin Spice Muffins
Makes 3 muffins

In a medium bowl, mix together dry ingredients:
1/4 cup ground almond meal
1/2 cup ground golden flax meal (I think golden tastes SO much better than the brown one)
1 tbs cinnamon
1.5 tsp baking powder

 In another bowl mix together wet ingredients:
1/4 cup canned pumpkin (not pie filling, just straight pumpkin)
1/4 cup sugar free maple syrup (we are watching carbs--you can use regular maple syrup if you want)
3 egg whites

Combine wet and dry ingredients and mix well. Divide mixture evenly between 3 round microwave-safe containers (I use PYREX 2-cup round glass containers and they are perfect).

Microwave each muffin individually for 2 minutes. Let cool in microwave for 1 minute before removing.

Slice, toast, spread on a little butter or cream cheese and enjoy!