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