I love curry. I love Indian foods. And I love pumpkin spice. Why not marry these loves? That is what I did when I came up with this recipe. Ingredients 1 Teaspoon of Baking Powder1 Teaspoon of Cinnamon1 Teaspoon of Ground Ginger1 1/2 Teaspoon of Curry Powder¾ Teaspoon of Salt1 Teaspoon of Vanilla Extract1/2 Cup of Erythritol 1/4 Cup of Stevia 1 Cup of Pumpkin Puree1/2 Cup of Coconut Oil 6 Large Eggs1/2 Cup of Almond Flour Instructions Preheat oven to 350Prepare muffin pans with liners With a mixer, blend sweeteners, pumpkin puree, coconut oil, vanilla extract, and eggs until smooth.In another bowl, mix almond flour, baking powder, cinnamon, ginger, curry powder, and salt.Mix, stirring dry into wet ingredients.Pour batter into muffin cups. I use a cookie scoop, although the batter is runny.Optional: add toppings.Bake about 30 minutes. Check about 20 minutes, because oven temperatures vary. Best when left to sit until cooled (if you can wait). Store in a container in the refrigerator. You can use 24 small/mini muffin cups, 24 regular sized cups, or 12 regular sized cupsSee alsoAmericanBakeBeginnerBreads and RollsHow ToIntermediateRecipeSouthernSimple Southern Corn Bread October 20, 20180 I made this recipe with 24 regular sized cups. They were shallower, but oh so good. This recipe will not make fluffy muffins. If you change the flours, maybe it will. They are denser, but flavorful as well as filling.