Pumpkin Muffins (LC)
Option: Make mini muffins like shown above using a mini muffin pan and baking for 20-30 minutes.
I was asked to do a presentation at a large company in Stillwater, MN. The woman I am working with asked me to bring a few samples of foods from my cookbook. I thought “tis the season†with Pumpkin Muffins. There was just one problem…I needed 200 samples and every time I would frost one, it would disappear! They are very tasty! 5.8g carbs per muffin
- Preparing Time: 15 minutes
- Total Time: 55 minutes
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 large eggs
- frosting:
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 1/2 cups blanched almond flour
- muffins:
- 1/4 tsp celtic sea salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 tbs butter or coconut oil
- 1/2 cup swerve (or 1/3 cup erythritol and 1/2 tsp stevia g
- 1 cup fresh or canned pumpkin
- 4 oz cream cheese or coconut cream
- 2 tbs unsweetened almond milk
- 3 tbs confectioners swerve or a touch of stevia glycerit
- Carbohydrate 6.85439869391026 g
- Cholesterol 252.170833333333 mg
- Fat 35.5753112419872 g
- Fiber 3.39893529443557 g
- Protein 13.0651046634615 g
- Saturated Fat 12.4827529599359 g
- Serving Size 1 1 Serving (119g)
- Sodium 284.391694711538 mg
- Sugar 3.45546339947468 g
- Trans Fat 2.64075914823718 g
- Calories 384 calories
In a mixing bowl combine almond flour, baking soda, salt, and spices. Mix butter, sweetener, eggs and pumpkin until smooth. Stir wet ingredients into dry. Grease or place paper liners in muffin tins. Spoon batter into the pan. Bake at 325° for 30-40 minutes. Cool and top with cream cheese frosting! Makes 6 servings. Mix frosting together and place a dollop on top of muffins.
