Pumpkin- Pecan Muffins
Makes 12 muffins
These muffins make an excellent dessert or holiday breakfast. We used a monk fruit 1: 1 sweetener that’s combined with erythritol for a simple sugar swap. For garnish and texture, try adding pecan halves, chopped walnuts, and pepitas on top.
2 ½ cups almond flour
2 tsp. baking powder
2 tsp. ground cinnamon
2 tsp. ground ginger
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. salt
½ cup butter at room temperature
¾ cup monk fruit 1: 1 sweetener
4 large eggs
1 cup pumpkin puree, unsweetened
2 tsp. vanilla extract
½ cup chopped pecans
1. Preheat oven to 350¡ F. Grease 12- cup muffin pan, or line with paper muffin cups. In medium bowl, whisk together almond flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
2. In standing mixer or large bowl using handheld mixer, beat butter and monk fruit sweetener until creamy and light, scraping down sides of mixing bowl as needed. Beat in eggs one at a time. Beat in pumpkin purŽe and vanilla. Stir dry ingredients into wet ingredients until well combined; stir in pecans.
3. Divide muffin mixture among muffin cups. Bake 25 minutes, until puffy and golden, and a tester inserted into muffins comes out clean. Remove from oven and let cool 10 minutes. Remove muffins from tins and serve immediately.
Per muffin: 270 cal; 8g prot; 24g total fat ( 7g sat fat); 10g carb; 80mg chol; 320mg sod; 4g fiber; 2g sugar