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–+ servings
5 from 1 vote

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
Prep Time15 minutes
Cook Time35 minutes
cool20 minutes
Total Time1 hour 10 minutes
Servings: 12
Calories: 185kcal

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: 185kcal | Carbohydrates: 14g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 181mg | Potassium: 31mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1846IU | Vitamin C: 0.5mg | Calcium: 95mg | Iron: 1mg