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
Makes 12 Muffins
Ingredients
- 2 Cups of Almond Flour
- 1 Teaspoon of Ground Cinnamon
- ½ Teaspoon of Salt
- ¼ Cup of Almond Milk
- 1 large Egg
- ½ Cup of Erythritol
- 1 Teaspoon of Vanilla extract
- ½ Cup of Unsalted Butter
- ½ Cup of Pumpkin Puree
- 1/2 Tablespoon of Pumpkin Pie Spice
- 2 Teaspoons of 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
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
