I love curry. I love Indian foods. And I love pumpkin spice. Why not marry these loves? That is what I did when I came up with this recipe.
- 1 Teaspoon of Baking Powder
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Ground Ginger
- 1 1/2 Teaspoon of Curry Powder
- ¾ Teaspoon of Salt
- 1 Teaspoon of Vanilla Extract
- 1/2 Cup of Erythritol
- 1/4 Cup of Stevia
- 1 Cup of Pumpkin Puree
- 1/2 Cup of Coconut Oil
- 6 Large Eggs
- 1/2 Cup of Almond Flour
- Preheat oven to 350
- Prepare muffin pans with liners
- With a mixer, blend sweeteners, pumpkin puree, coconut oil, vanilla extract, and eggs until smooth.
- In another bowl, mix almond flour, baking powder, cinnamon, ginger, curry powder, and salt.
- Mix, stirring dry into wet ingredients.
- Pour batter into muffin cups. I use a cookie scoop, although the batter is runny.
- Optional: add toppings.
- Bake about 30 minutes. Check about 20 minutes, because oven temperatures vary.
Best when left to sit until cooled (if you can wait).
Store in a container in the refrigerator.
You can use 24 small/mini muffin cups, 24 regular sized cups, or 12 regular sized cups
I made this recipe with 24 regular sized cups. They were shallower, but oh so good.
This recipe will not make fluffy muffins. If you change the flours, maybe it will. They are denser, but flavorful as well as filling.