Low Carb Pumpkin Muffins
By trishg
Rate this recipe
4.2/5
(5 Votes)
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar substitute
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground ginger
- 1/2 cup (1 stick) unsalted butter, melted
- 4 eggs
- 1 (12-ounce) can pure pumpkin (not pumpkin pie filling)
- 1/4 cup heavy cream
Details
Servings 12
Preparation
Step 1
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.
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