Curry Inspired Pumpkin Muffins-Low Carb

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.

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Prep Time 10

Cook Time 30

Cool Time 20

Total Time 1

Course Dessert

Cuisine Indian

Servings

Calories 143 kcal

Ingredients

Tsp Baking Powder
1 Tsp Cinnamon
1 Tsp Ground Ginger
1 1/2 Tsp Curry Powder
¾ Tsp Salt
1 Tsp Vanilla Extract
1/2 Cup Erythritol
1/4 Cup Stevia
1 Cup Pumpkin Puree
1/2 Cup Coconut Oil
6 Eggs
1/2 Cup Almond Flour

Instructions

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.
Bake about 30 minutes. Check about 20 minutes, because oven temperatures vary.

Notes

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.

Optional Add toppings

Nutrition

Calories: 143kcalCarbohydrates: 12gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 178mgPotassium: 80mgFiber: 1gSugar: 1gVitamin A: 3299IUVitamin C: 1mgCalcium: 31mgIron: 1mg

Keyword Pumpkin spice

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