Low Carb Pumpkin Spice Muffins recipe provided by Tara Wright, Whole Body Living
Next up in my all things pumpkin spice series--- Low Carb Pumpkin Spice Muffins! These keto-friendly pumpkin muffins are loaded with the flavors of fall. Coconut flour really does the trick for these pumpkin muffins as it's inherent sweetness really rounds out the flavor as the end result!
These pumpkin spice muffins are grain free, sugar free, low carb and packed full of good-for-you ingredients. Go ahead...allow yourself something sweet on the keto diet.
Low Carb Pumpkin Spice Muffins
Start to Finish: 35 mins
This keto friendly, low-carb pumpkin spice muffin recipe is just the thing for fall mornings. Top them with real whipped cream for a delectable low carb treat!INGREDIENTS:
1/2 cup pumpkin puree
3 eggs
1/4 cup olive oil
1/2 cup heavy whipping cream
1 teaspoon pure vanilla extract
4 teaspoon pumpkin pie spice
1/2 cupBochaSweet
1 tablespoon acacia fiber powder
1/2 cup coconut flour
½ teaspoon salt
1/2 teaspoon xanthan gum
1/2 teaspoon cream of tartar
1 teaspoon baking soda
INSTRUCTIONS:
Preheat oven to 325 degrees or 300 degrees convection.
Prepare your cupcake pan with liners or by greasing liberally with butter or coconut oil.
In a large mixing bowl, combine pumpkin puree, eggs, cream, oil, BochaSweet, and vanilla and blend on low for about one minute.
Add the coconut flour, Acacia powder and xanthan gum and beat on low for approximately two minutes. Scrape down the sides of the bowl a few times.
Finally, add the cream of tarter and baking soda and blend until combined.
Split the batter between 12 cupcake tins, filling to about 3/4 of the way full.
Bake at 325 or 300 degrees convection for 23-25 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake.
Allow to cool completely before removing from the cupcake pan.
Servings: 12
NUTRITIONAL INFORMATION (PER SERVING):
