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–+ servings

Pumpkin Muffins

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Bread, Breakfast, Dairy Free, Dessert, Vegetarian
Cuisine American
Servings 6
Calories 319

Ingredients
  

MUFFINS:

  • 1 1/2 cups blanched almond flour
  • 1/4 teaspoon Redmond Real salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 tablespoons coconut oil (or butter)
  • 1/2 cup powdered natural sweetener (erythritol, or equivalent)
  • 3 large eggs
  • 1 cup pumpkin puree

FROSTING:

  • 4 ounces coconut cream (or cream cheese)
  • 2 tablespoons unsweetened low fat coconut milk
  • 3 tablespoons powdered natural sweetener (erythritol, or equivalent)

Instructions
 

MUFFINS:

  • 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!

FROSTING:

  • Mix together and place a dollop on top of muffins. Option: Make mini muffins like shown above using a mini muffin pan and baking for 20-30 minutes.

Nutrition

Calories: 319 | Fat: 27g | Protein: 11g | Carbohydrates: 10g | Fiber: 4g | P:E Ratio: 0.3