Pumpkin Spice Muffins w/Almond Flour

What’s November without pumpkin? Of course, I needed to come up with a gluten limited recipe to accommodate those needs. And a lower sugar recipe for diabetic concerns was also in order. So, welcome to the results of my successful experiment

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Prep Time 15

Cook Time 35

cool 20

Total Time 1 10

Course Breakfast, Brunch

Cuisine American

Servings

Calories 185 kcal

Ingredients

2 Cups Almond Flour
1 Tsp Ground Cinnamon
½ Tsp Salt
¼ Cup Almond Milk
1 Egg large
½ Cup Erythritol
1 Tsp Vanilla extract
½ Cup Unsalted Butter
½ Cup Pumpkin Puree
1/2 Tbs Pumpkin Pie Spice
2 Tsp Baking Powder

Instructions

Preheat oven to 350 F
Spray silicone muffin cups or muffin cups with non-stick spray – enough for 1 dozen muffins
Mix all dry ingredients in a large bowl, stirring well, by hand
Cut in the butter and work like biscuit dough, so it is crumbly
Add wet ingredients and stir well
Fill each muffin cup to the brim
Bake about 30-35 minutes
Allow the muffins to cool completely before serving

Notes

Note: If you make these the night before they will be even better the next morning

Optional: top each muffin with a tsp of chocolate chips and press slightly before baking.

Add chopped nuts on top.

Nutrition, varies by ingredients, estimated amounts without chocolate chips

Serving Size: 1 muffin

Calories: 110

Carbohydrates 2 grams

Fiber 1 gram

Nutrition

Calories: 185kcalCarbohydrates: 14gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 181mgPotassium: 31mgFiber: 2gSugar: 1gVitamin A: 1846IUVitamin C: 0.5mgCalcium: 95mgIron: 1mg

Keyword gluten free

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