Pumpkin Spice Muffins

Warm, spiced muffins made with almond flour and pumpkin puree, perfect for a
low-carb, fall-inspired treat.

Servings: 4

Author:

Prep
15 minutes

Cook
20 minutes

Total Time
35 minutes

Dessert

American

dessert diabetes friendly

Instructions

1 Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2 In a large bowl, whisk together the almond flour, baking powder, spices, and
salt.
3 In a separate bowl, mix the pumpkin puree, eggs, melted coconut oil, vanilla
extract, and sugar substitute.
4 Combine the wet and dry ingredients, stirring until just incorporated.
5 Spoon the batter into the muffin liners, filling each about 3/4 full.
6 Bake for 20-25 minutes, or until a toothpick inserted into the center comes out
clean.
7 Allow the muffins to cool in the pan for 10 minutes before transferring to a
wire rack to cool completely.