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!
Course
Breakfast
,
Snacks
Keyword
almond flour
,
coconut flour
Servings
Prep Time
12
muffins
15
min
Cook Time
30
min
Servings
Prep Time
12
muffins
15
min
Cook Time
30
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
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.