Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups almond flour
- ½ cup erythritol or monk fruit sweetener
- 3 large eggs
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or non-stick spray.
- In a large bowl, whisk together almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and mix in the pumpkin puree until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fill each muffin cup three-quarters full and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow muffins to cool for five minutes before transferring them to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg