Are you all sick of pumpkin yet? Nah, didn’t think so 🙂 I had some pumpkin puree that needed to be used up fast so muffins it was! These guys are gluten free and relatively low carb with about 11g of net carbs per muffin. They make the perfect snack to grab on the go or have a couple for breakfast.
Makes 10 Muffins
2 cups pumpkin puree (no sugar added)
2 eggs
2 tsp pure vanilla extract
1/2 cup xylitol (see notes)
20 drops liquid stevia (see notes)
1 cup almond flour
3/4 cup coconut flour
1 Tbsp pumpkin pie spice
2 tsp cinnamon
1/4 tsp sea salt
1/2 tsp baking soda
Preheat oven to 350F. Add 10 muffin liners to a muffin tin. In a medium bowl, add pumpkin puree, eggs, vanilla and sweetener. Beat with a hand mixer.
Add the remaining dry ingredients and mix together until just combined.
Using an ice cream scoop or spoon, scoop into muffin tin. Bake for 25-30 minutes or until a tooth pick comes out clean.
Allow to cool and enjoy!!!
Notes:
Make sure you use xylitol that is derived from Birch trees or another non-GMO source.
I used half sugar, half liquid stevia. This is optional. If you do not use stevia, you will need to add another 1/4 – 1/2 cup of xylitol or sweetener. This will of course change the nutritional info below.
Nutritional Info per muffin
147 Calories, 18g Carbs, 6.5g Fibre, 8g Fat, 6g Protein, 94mg Sodium, 3g Sugar
Please note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
No Comments