These are bound to please, especially when it is time for pumpkin desserts again! Rich color and you can use the spices or not.  I made these with 2 tsp (10 mL) vanilla extract as well (skipping all the spices), and they are super that way too…so it’s up to you whether you like the spices in your pumpkin muffins.  I think they are good either way.

4 eggs
1 cup canned pumpkin (250 mL)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)
1/cup granulated erythritol (125 mL)
2 tbsp coconut oil (30 mL)
11/tsp unflavored gelatin (7 mL)
21/cups Gluten-Free Bake Mix 2 (560 mL)
1 tbsp cinnamon (15 mL)
1 tsp baking soda (5 mL)
1/tsp ground ginger (2 mL)
1/tsp nutmeg (2 mL)
1/4  tsp salt (1 mL)
1/4  tsp baking powder (1 mL)
1 cup sugar-free chocolate chips (250 mL)

Preheat oven to 350°F (180°C).

In food processor, combine eggs, pumpkin, liquid sweetener, erythritol, coconut oil and gelatin.  Process really well.  In medium bowl, combine Gluten-Free Bake Mix 2, cinnamon, baking soda, ginger, nutmeg and salt.  Add to pumpkin mixture; process until well combined and thickened.  Stir in chocolate chips.  Spoon batter into 12 greased muffin pans.  Bake in oven 20  to 25 minutes, or until cake tester comes out clean and muffins are turning brown.

Variations:  Cranberry Pumpkin Muffins: 1 cup (250 mL) frozen, unsweetened cranberries chopped finely in food processor. Omit chocolate chips. (7.0 g net carbs) 

Apple Pumpkin Muffins:  Use one small apple, peeled and chopped finely. Omit chocolate chips.
(7.8 g net carbs)

Yield:  12 muffins
1 muffin
213.0 calories
6.5 g protein
4.2 g fat
0.5 g fiber
6.9 g net carbs