Spiced Pumpkin Muffins
4
SERVINGS: 18 MUFFINS
These moist and warmly spiced pumpkin muffins are full of fall flavor with none of the sugar. Made with almond flour and naturally sweetened, they’re perfect for breakfast, snacking, or cozy evenings with a cup of tea.
Ingredients:
1 ¼ cups almond flour
2 tbsp coconut flour
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
Pinch of cloves or allspice (optional)
¼ tsp salt
2 eggs
½ cup canned pumpkin puree (unsweetened)
¼ cup monk fruit sweetener
¼ cup unsweetened almond milk
2 tbsp melted coconut oil or butter
1 tsp vanilla extract
Instructions
1. Preheat: Preheat oven to 350°F (175°C). Line a muffin tin with 8 liners or lightly grease.
2. Whisk: In a bowl, whisk together dry ingredients: almond flour, coconut flour, baking powder, baking soda, spices, and salt.
3. Mix: In another bowl, mix eggs, pumpkin puree, sweetener, almond milk, melted oil, and vanilla.
4. Combine: Stir wet ingredients into dry until smooth. Let batter sit for 2–3 minutes to thicken slightly.
5. Separate: Divide batter evenly among the 8 muffin cups.
6. Bake: Bake for 18–22 minutes, or until a toothpick comes out clean.
7. Cool: Cool for 10 minutes before serving.
NUTRITION Per Serving % of Daily Value
Calories 135 —
Total Fat 10.8g —
Saturated Fat 3.6g —
Polyunsaturated Fat 0.6g —
Monounsaturated Fat 3.9g —
Trans Fat 0g —
Cholesterol 47mg —
Sodium 120mg ~5%
Total Carbohydrates 5.4g —
Dietary Fiber 2.1g —
Total Sugars 1.2g —
Protein 3.3g —
Vitamin A 280mcg ~31%
Vitamin C 0.5mg ~1%
Vitamin D 0.1mcg ~1%
Potassium 105mg ~2%
Calcium 45mg ~3%
Iron 0.6mg ~3%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
