ALMOND FLOUR PUMPKIN MUFFINS

INSTRUCTIONS

1. Preheat oven to 350F/175C while you chop up 1 1/2 cup pecans.
2. Combine 1/2 cup of the chopped pecans with 1/4 cup Golden Monkfruit Sweetener (affiliate link) and 2 T Almond Flour (affiliate link) to make the streusel topping.
3. Melt 1/4 cup (half of a stick) of butter. Let butter cool.
4. In a small mixing bowl, beat eggs, then stir in the one cup canned pumpkin and 1 tsp. Vanilla.
5. Make sure the melted butter is cool (so it doesn’t “cook” the egg) and then stir melted butter into the pumpkin mixture.
6. In a larger mixing bowl combine almond flour, golden monkfruit sweetener, Flaxseed Meal (affiliate link), pumpkin spice mix, cinnamon, baking powder, salt, and the other cup of chopped pecans.
7. Stir the pumpkin mixture into the dry ingredients. The batter will be stiff. Be sure to turn it over and over and mix the dry ingredients in until it’s all combined.
8. Spray Silicone Baking Cups (affiliate link) or muffin pan with non-stick spray.
9. Start by putting 1/3 cup batter in each muffin cup, then divide the remaining batter among the silicone cups until they all have the same amount of batter.
10. Sprinkle the streusel topping on the top of each muffin, starting with a generous tablespoon and then adding a bit more if you have more than that.
11. Bake 40 minutes, or until a toothpick inserted into the center comes out clean.
12. Let the muffins cool at least an hour after they come out of the oven, and then enjoy!