These muffins are spiced up with extra flavor! Often pumpkin baked goods are bland so I upped the ante on this one. If you love fall and chocolate, you will love these!
Makes 12 muffins
Ingredients:
1/2 cup coconut flour
1/2 cup almond flour
2/3 cup powdered erythritol (Swerve)
1 tbsp baking powder
1 tbsp pumpkin spice
2 tsp. cinnamon
2/8 tsp. nutmeg
Dash of cloves
Dash of ground ginger
1/4 tsp sea salt
3 eggs
1 tbsp. ground flax mixed in 3 tbsp. of water (let sit 5 minutes--or omit this step and add one more egg)
3/4 cup pumpkin puree
1/2 cup melted butter (or coconut oil)
1 tsp. vanilla extract
Optional: sugar-free chocolate chips (I use these) and coarsely chopped pecans
Preheat the oven to 350 degrees.
In a mixing bowl, mix together all the dry ingredients.
In a separate bowl, beat together the wet ingredients until smooth.
Combine both mixtures until well incorporated.
Top with chocolate chips and nuts if desired.
Divide the batter between 12 muffin cups (use paper liners or spray a muffin tin).
Bake for about 25 minutes (or until toothpick comes out clean).
Let cool in the pan to help the muffins keep their structure.
Store in fridge for up to a week. You can also freeze these for future enjoyment!
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