MUFFINS: PUMPKIN(click here to print)

PUMPKIN MUFFINS

Ingredients

1 1/2 c almond flour

1 tbsp pumpkin pie spice

2/3 c erythritol (Swerve) sweetener

2/3 c canned pumpkin

4 extra large eggs or 1 cup egg substitute

1/2 tsp vanilla extract

1/2 c chopped walnuts (if desired)

Directions

1

Preheat oven to 300 degrees F.

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Pumpkin is an excellent source of Vitamin A and antioxidants.

2

Line a muffin pan with muffin liners

3

If desired, begin by blending erythritol for 30 seconds in food processor or blender to make its texture more powdery.

4

In a large bowl, combine the dry ingredients; almond flour, pumpkin pie spice and powdered erythritol and mix well.

5

To the dry mixture, add the pumpkin, eggs or egg substitute, and vanilla extract and beat with a mixer until it resembles a smooth batter.

6

If using chopped walnuts, stir them into the smooth batter until evenly distributed.

7

Scoop the batter evenly into lined muffin cups

8

Bake for some 30-40 minutes, or until a toothpick inserted in the middle of the muffin comes out almost dry. Muffin tops will be golden in color.

9

Remove the muffin pan from the oven and cover warm muffins with a clean towel. This step will trap moisture while the muffins cool.

10

When muffins have cooled, store in an airtight container. Muffins may be frozen for future use.

10-12 muffins = 1 muffin has 2.2-2.5 grams net carb.

recipe by Diane Kress