Preheat the oven to 350 Fahrenheit and select a muffin tray. Add the ground almonds, coconut flour, baking soda, cinnamon, ginger, nutmeg, and erythritol to a large mixing bowl. Stir together well to combine. You may use an alternative low carb sweetener if desired, adjusting quantities to taste. Please feel free to adjust spices also to preference.
Add the lemon juice, almond milk, melted butter, pumpkin purée, and vanilla extract to the bowl with the dry ingredients. Beat together well to combine. The mixture will be thick and dry.
Crack the eggs into a separate bowl. Whisk together well to combine. Beat the eggs for a minute or two until light and frothy.
Add the beaten eggs to the pumpkin and flour mixture. Beat everything together until smooth and well combined. You should have a thick cake batter.
Arrange 8 muffin cases in a muffin/cupcake tray. Divide the muffin batter equally between the 8 cupcake cases. You may use more cupcake cases if you want smaller muffins, adjusting your macros to reflect this.
Transfer the tray to the oven and bake for 20-22 minutes or until cooked through and golden brown all over. Set the muffins aside to cool and firm before serving. Optionally top with a low carb frosting.