In a medium bowl, whisk together almond flour, granulated sweetener, baking powder, pumpkin spice and salt until completely combined.
In a separate bowl, whisk together the eggs, Whisk in the avocado oil, almond milk, and vanilla. Add the pumpkin puree and combine well.
Pour egg mixture into the dry ingredients and stir together.
Stir in pecans.
Spoon batter into the prepared muffin pan, filling each cavity about 3/4 of the way full.
Serving size: 1 muffin
Per serving: 4 grams net carbs
*If substituting a different sweetener, be sure to adjust the quantity to account for a different sweetness level. The blend that I use is twice as sweet as sugar.