Description
Delicious and moist almond flour pumpkin muffins, perfect for a fall treat!
Ingredients
Scale
- 1/2 cup chopped pecans
- 1/4 cup Golden Monkfruit Sweetener
- 2 T Almond Flour
- 1/4 cup melted butter (cooled)
- 3 eggs, beaten well
- 1 tsp. vanilla
- 1 cup canned pumpkin puree
- 2 1/2 cups almond flour
- 3/4 cup Golden Monkfruit Sweetener
- 1/2 cup flaxseed meal
- 2 tsp. pumpkin spice mix
- 1 tsp. ground cinnamon
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup chopped pecans
Instructions
- Preheat oven to 350F/175C while you chop up 1 1/2 cup pecans.
- Combine 1/2 cup of the chopped pecans with 1/4 cup Golden Monkfruit Sweetener and 2 T Almond Flour to make the streusel topping.
- Melt 1/4 cup (half of a stick) of butter. Let butter cool.
- In a small mixing bowl, beat eggs, then stir in 1 cup canned pumpkin and 1 tsp. vanilla.
- Ensure the melted butter is cool and then stir it into the pumpkin mixture.
- In a larger mixing bowl, combine almond flour, golden monkfruit sweetener, flaxseed meal, pumpkin spice mix, cinnamon, baking powder, salt, and the other cup of chopped pecans.
- Stir the pumpkin mixture into the dry ingredients until combined. The batter will be stiff.
- Spray Silicone Baking Cups or muffin pan with non-stick spray.
- Put 1/3 cup batter in each muffin cup, then divide the remaining batter among the silicone cups.
- Sprinkle the streusel topping on each muffin.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for at least an hour before enjoying.
Notes
- These muffins are great for breakfast or as a snack.
- Store in an airtight container at room temperature for up to 3 days.
- You can freeze the muffins for up to 3 months; just thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg