1 can pumpkin puree (13 oz?)
6 egs
1 cup almond meal
1 cup heavy cream
1 tsp cinnamon
2 tsp pumpkin pie spice
1/2 cup of water
Sweetener of choice (I used powdered splenda...about 1/4 cup?)
Mix all ingredients and put in to silicon muffin pans. Bake at 350 until browned on the edges and a toothpick inserted in to a muffin comes out clean.