Description
Delicious and healthy pumpkin muffins that are perfect for those mindful of their sugar intake, capturing the essence of fall in every bite.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/2 cup oat flour
- 1/4 cup erythritol
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it with paper liners.
- Combine the pumpkin puree, eggs, applesauce, almond milk, and vanilla extract in a large mixing bowl.
- Mix the almond flour, oat flour, erythritol, baking soda, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture gently.
- Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
- Cool in the tin for a few minutes before transferring to a wire rack.
Notes
These muffins are freezer-friendly. Try adding nuts or sugar-free chocolate chips for variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: <1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin muffins, diabetic-friendly, healthy snacks, fall recipes, gluten-free muffins