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Aunt Rocky’s Pumpkin Pie Muffins

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Description

All of the flavors of a pumpkin pie in an easy to make muffin. A perfect Autumn breakfast, dessert, or snack. Make-ahead for grab-and-go. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, sugar free, coconut free, low potassium, low sodium, CKD, Renal Diet, nut free and dairy free options.

Ingredients

  • ¾ cups Almond Flour (Sesame Seed Flour For Nut Free)
  • 5 Tablespoons Swerve Granulated, Or Equivalent Dry Sweetener
  • ¼ cups Bob's Red Mill Organic Golden Flax Meal
  • 1-½ teaspoon Lifesource Oat Fiber (Optional, Improves Texture)
  • ½ teaspoons Rumford Baking Powder (or Other Gluten Free)
  • 1 teaspoon Pumpkin Pie Spice
  • ¼ teaspoons Allspice (or Additional 1/2 Teaspoon Pumpkin Pie Spice)
  • ½ cups Libby's Pure Pumpkin (Not Pumpkin Pie Mix)
  • 2  Large Eggs
  • 1 Tablespoon Heavy Whipping Cream (Or Non Dairy Substitute)
  • ½ teaspoons Vanilla Extract
  • ½ teaspoons LorAnn Pumpkin Flavor (Optional, Adds Flavor)
  • 1 Tablespoon Chopped Pecans, For Topping (Omit For Nut Free)

Preparation

Preheat oven to 325°F (150°C). Line a muffin pan with paper liners. I recommend parchment liners in a metal muffin pan, or use silicone cups to minimize sticking.

In a medium bowl, combine almond flour, sweetener, flax, oat fiber, baking powder, pumpkin pie spice, and allspice. Whisk to break up any lumps and blend well.

In a small mixing bowl, whisk pumpkin puree, eggs, cream, vanilla, and pumpkin flavoring until smooth and creamy.

Dump wet mixture into the bowl with the dry ingredients, stir and mix well until you have a smooth batter (it will be thick). Spoon into muffin cups, dividing as evenly as possible. Top each muffin with 1/2 teaspoon chopped pecans.

Bake 35–40 minutes, until tops are just beginning to brown, muffin feels firm in the center, and a toothpick comes out clean when poked down into the middle of he muffin. Turn out onto cooling rack to cool. Store in a covered container on the counter for a couple of days, or in the refrigerator for longer. May be frozen.

Notes:
• I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used.
• Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 157, Total Fat 13 g, Saturated Fat 2 g, Sodium 44 mg, Potassium 37 mg, Total Carbohydrate 7 g, Dietary Fiber 4 g, Net Carbs 3 g, Sugars 1 g, Protein 7 g. Macros: 79% fats, 18% protein, 8% carbs

© September 8, 2017 Roxana Lopez for Aunt Rocky’s

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