Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.

In a mixing bowl, whisk together the almond flour, coconut flour, erythritol, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.

In another bowl, beat the eggs and mix in pumpkin puree, melted coconut oil, and vanilla extract until well combined.

Gradually add the wet mixture into the dry ingredients and stir until smooth. Fold in nuts if using.

Fill the muffin cups about three-quarters full with the batter.

Bake in the preheated oven for 20 to 25 minutes until a toothpick comes out clean.

Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack.