Low Carb Pumpkin Muffins
Makes 24 mini muffins
1 1/2 cup Honeville blanched almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/16 tsp cloves
2 T Tropical Traditions gold label virgin coconut oil
1/2 cup sugar free DaVinci Syrup (vanilla or mild flavor of choice)
1/4 cup Emerald Forest erythritol, powdered
1/8-1/4 tsp NuNaturals stevia extract
2 lg eggs
1 cup canned pumpkin (not pumpkin pie filling)
1. Pre-heat oven to 350 F. Spray mini muffin tin with non-stick spray or use paper liners.
2. In mixing bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix with a wisk until well blended and no lumps remain in almond flour.
3. In VitaMix or food processor, combine oil, DaVinci syrup, erythritol, stevia, eggs, and pumpkin. Blend on high until well-combined.
4. Add wet ingredients to dry ingredients and mix well.
5. Divide batter evenly (approximately a rounded tablespoon or small cookie scooper) into prepared mini-muffin tin.
6. Bake for 20-30 minutes or until a toothpick inserted in the center comes out mostly clean.
7. Allow the muffins to cool for 10-15 minutes then remove to cool completely on a cooling rack. You may need to run a knife (or toothpick) around the edge to loosen the muffin.
8. Let the muffins rest for several hours before serving. These muffins get better with age as the flavors tend to develop more. I store mine in an airtight container in the refrigerator. They are good cold or warmed.
Inspired by this recipe: Pumpkin Pie Muffins by Elana Amsterdam at Elana's Pantry