Name: Low Carb Pumpkin Pie Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 cup almond flour; 1 tbsp coconut flour; 2 tsp pumpkin spice (or 1 tsp cinnamon+1/2 tsp ground ginger+1/4 tsp nutmeg+1/4 tsp ground cloves); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup oil (it needs to be liquid at room temp oil, or melted and cooled like butter or coconut oil); 1/2 cup monkfruit sweetener/or erithrytol; 1/2 cup keto brown sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup pumpkin puree; 1/4 cup butter (melted then cooled.); 1/2 cup monkfruit sweetener/or erithrytol; 2 tbsp ground cinnamon

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So muffins are popular and pie is popular……lets put them together! A handheld, portioned out way to enjoy both!

It is pumpkin season, you know, and I am finding as many ways as possible to use my favorite veggie in new low carb creations!

You have the option to bake as directed, or bake a little longer to firm it up a bit more and get a sturdier crumb that is more muffin like. I of course tried both ways and preferred the shorter bake time so I got the ultra moist crumb that was pie like!

Speaking of pumpkin, have you tried my Pumpkin Pie Spread from my 2nd cookbook “Chaffles, Cast Iron and The Crock” yet?

It comes together quickly and without much effort in your crockpot!! Perfect for spreading on biscuits, pancakes, waffles, or layered with my No Bake Cheesecake in a dish for a pumpkin delight!

Get your hardcopy or e-book copy of my 2nd cookbook here!

Low Carb Pumpkin Pie Muffins

Taking muffins to a new level when it takes on a moist pie texture BUT still holds together for portion control and transport!

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Breakfast, Snacks

Servings 12 muffins

Ingredients

1 1/2 cup almond flour
1 tbsp coconut flour
2 tsp pumpkin spice or 1 tsp cinnamon+1/2 tsp ground ginger+1/4 tsp nutmeg+1/4 tsp ground cloves
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup oil it needs to be liquid at room temp oil, or melted and cooled like butter or coconut oil
1/2 cup monkfruit sweetener/or erithrytol
1/2 cup keto brown sugar
3 large eggs
1 tsp vanilla extract
1 cup pumpkin puree

Topping

1/4 cup butter melted then cooled.
1/2 cup monkfruit sweetener/or erithrytol
2 tbsp ground cinnamon

Instructions

Preheat oven 375F. In large bowl whisk all the dry ingredients. In a small bowl whisk all of the wet ingredients.
Slowly add the wet ingredients to the dry ingredients while whisking. Whisk well then let it sit for 5 minutes to thicken.
Prepare a muffin pan by greasing the tin or placing muffin cups in it.
Bake 30 minutes until centers are set and toothpick test comes out clean.
If you desire a LESS moist muffin , cook an additional 5-10 minutes but watch so they do not burn as this may occur if baked too long.
Let the muffins cool for 10 minutes. Put monkfruit sweetener and cinnamon in a small shallow bowl.
Dip the tops of the muffins in the melted butter, let excess drip, then dip in monkfruit/cinnamon topping in bowl.
Store in the fridge up to 5 days.