Ingredients:

1-¾ cup almond flour
½ cup pecan flour (or use more almond flour)
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ tsp allspice
⅛ tsp ground cloves
2 eggs
3 drops (45-50 drops) vanilla creme stevia (or use plain liquid stevia and 1 tsp vanilla)
1 generous cup pumpkin
½ cup coconut milk

For coating:
1 tbsp melted Earth Balance Organic Coconut Spread
⅓ cup Truvia
1 tbsp cinnamon

Directions:

Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.

Combine flour, baking powder, salt, and spices in a bowl and whisk until combine.

In another bowl, mix egg, liquid stevia, pumpkin, and coconut milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes.

Melt coconut spread in small bowl. Mix truvia and cinnamon in separate small bowl. After poppers cooled for a few minutes, dip the tops in the melted coconut spread and roll them in the cinnamon mixture. Makes 24-27 minis.