prep time 20 MINUTES
cook time 40 MINUTES
additional time 1 HOUR
total time 2 HOURS

These Almond Flour Pumpkin Muffins are low in net carbs and full of good fats, and these are really tasty for a sweet pumpkin muffin!

INGREDIENTS

STREUSEL TOPPING INGREDIENTS:

  •  1/2 cup chopped pecans
  •  1/4 cup Golden Monkfruit Sweetener
  •  2 T Almond Flour

WET INGREDIENTS:

  •  1/4 cup melted butter (cooled)
  •  3 eggs, beaten well
  •  1 tsp. vanilla
  •  1 cup canned pumpkin puree

DRY INGREDIENTS:

  •  2 1/2 cups almond flour
  •  3/4 cup Golden Monkfruit Sweetener
  •  1/2 cup flaxseed meal
  •  2 tsp. pumpkin spice mix
  •  1 tsp. ground cinnamon
  •  2 tsp. baking powder
  •  1/2 tsp. salt
  •  1 cup chopped pecans

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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!

NOTES

Recipe created by Kalyn and Kara.

NUTRITION INFORMATION

Yield

12

Serving Size

1Amount Per ServingCalories283Total Fat24gSaturated Fat2gTrans Fat0gUnsaturated Fat21gCholesterol19mgSodium188mgCarbohydrates13gFiber6gSugar4gProtein8g

By Admin

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