Low Carb Pumpkin Muffins

Low Carb Pumpkin Muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups almond flour

  • 2

    teaspoons baking powder

  • ¼

    teaspoon salt

  • cup sugar substitute

  • 1

    teaspoon ground cinnamon

  • ½

    teaspoon ground clove

  • ½

    teaspoon freshly grated nutmeg

  • teaspoon ground ginger

  • ½

    cup (1 stick) unsalted butter, melted

  • 4

    eggs

  • 1

    (12-ounce) can pure pumpkin (not pumpkin pie filling)

  • ¼

    cup heavy cream

Directions

1. Preheat oven to 350 degrees F. and coat a 12-cup muffin pan with cooking spray. 2. In a medium-sized bowl, whisk together almond flour, baking powder, salt, sugar substitute, cinnamon, clove, nutmeg, and ginger. 3. In a large bowl, beat butter, eggs, pumpkin, and cream until smooth. Mix dry ingredients into wet ingredients until well blended. Do not overmix. 4. Spoon batter into prepared muffin pan, filling each cup about half-full. Bake for 15 to 20 minutes or until golden brown. Remove muffins from oven and let cool on a wire rack.


Nutrition

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