1. Preheat your oven to 175°C and line a muffin tin with paper liners.

2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

3. In a separate bowl, whisk together the pumpkin puree, melted coconut oil, eggs, and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

6. If desired, sprinkle chopped walnuts or pecans and pumpkin seeds on top of each muffin for added crunch and flavor.

7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

9. Enjoy your delicious Keto Pumpkin Muffins as a tasty and healthy treat!

Note: This recipe makes approximately 12 muffins. Make sure to adjust the baking time accordingly if you prefer larger or smaller muffins.