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!
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.
Tried this recipe?Let us know how it was!