Nothing like a good ol’fashioned pumpkin muffin to start your day. Pumpkin is a guilt-free vegetably, afterall! This recipe is 1 muffin per serving, with only 4 NET carbs.
Ingredients:
½ CUP Ground flax seed or flax meal
2-1/2 CUP Sifted almond flour
1 TSP Baking Soda
1 TSP Baking Powder
4 TBSP Salted butter, softened or slightly melted
2 TSP Pumpkin pie spice (or equivalent of cinnamon, ginger, nutmeg, allspice, cloves)
2 Whole large eggs
1 TSP Vanilla extract or SF flavor shot
¾ CUP Pure pumpkin puree (not pumpkin pie filling)
1/3 CUP Monkfruit, stevia, or equivalent to sugar
Optional: pumpkin seeds, cacao chips, coconut flakes
Directions:
Preheat oven to 350 degrees and prepare silicone cupcake liners with a shot of nonstick avocado spray. Place liners on an aluminum cookie sheet to transfer heat evenly to each cup. In bowl, combine all dry ingredients and set aside. In a separate bowl or mixer, combine all wet ingredients (except eggs) and mix well to incorporate. Add eggs one at a time and mix well for 1 minute. Slowly add dry ingredients until well mixed but do not over mix.
Scoop batter equally into 12 muffin cups. Sprinkle any optional ingredients over the top. Bake for approximately 12-20 minutes (depending upon your oven heat and rack height) until the tops of the muffin start to turn golden brown. It’s better to undercook a bit as they will continue to cook in the pan until fully cooled. If desired, pip e a bit of cream cheese frosting onto the top of each muffin and refrigerate.
