Preheat the oven to 350℉ (177℃) and line 12 muffin cup in a muffin pan with baking cups or grease the muffin pan thoroughly.
In a large bowl, combine the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Stir until clump-free. Set aside.
In a separate large mixing bowl, combine the eggs, pumpkin puree, melted butter or oil, and vanilla extract. Mix until smooth.
Add wet to dry mixture and stir until smooth.
Add half (¼ cup) of the white chocolate chips to the batter and fold in.
Spoon the batter evenly into the muffin cups to fill the cups to almost the very top of the cups. Use your fingers or the back of a spoon to smooth and pack the batter in the cups.
Gently press the remaining white chocolate chips into the tops of the muffin batter but don’t press deeply into the muffin batter.
Bake for 22 to 26 minutes or until an inserted toothpick comes out clean and the muffins are lightly golden around the edges. Remove from oven, cool, and serve.
Notes
STORAGE
Store the muffins in a sealed container at room temperature for 2 days or for 1 week in the fridge.
Freeze in a sealed airtight container and thaw the day before on the countertop
*all nutritional data are estimates based on the products I used*Yield: 12 muffins, Serving size: 1 muffin, Net Carbs Per Muffin: 3g,Amounts per serving-