As Fall and Winter roll around and the sight of pumpkins adorns the landscape, it conjures up a rush of sentimental memories, from taking my children to our local pumpkin patch to the charming hayrides around the field.
In a season of nostalgia and warmth, there’s nothing quite like the comforting aroma of freshly baked treats.
Muffins represent the perfect morning indulgence, complemented by a steaming cup of espresso and a frothy blend of oat and coconut milk.
Pumpkins, in particular, hold a special place in my heart. Their versatility is brimming with nutrients that allow them to be transformed into savory soups, delectable desserts, and, the star ingredient in my new creation.
Join me as we harness the delightful essence of pumpkins in our Carb Keto Vegan Pumpkin Walnut Muffins, perfectly marrying the season’s flavors with a health-conscious, vegan twist.
1 cup of coconut flour
2 cps almond flour
1/2 cup of Swerve brown sugar
1/2 cup of coconut oil
1 1/2 teaspoons of baking powder
2 teaspoons of pumpkin spice
1 teaspoon of cinnamon spice
8 Tablespoons of Red Mill Egg Replacer
3/4 cup of raw walnuts
1 1/2 a cup of unsweetened pumpkin purée
1/2 cup of coconut milk unsweetened
1- Preheat the oven to 350 degrees Fahrenheit
2- Mix Swerve brown sugar with coconut oil until smooth. Add Egg Replacer and still. Add pumpkin puree and stir then set aside
3- In a separate bowl, mix coconut flour, baking powder, pumpkin spice, cinnamon spice, and 1/2 cup of chopped walnuts, and stir
4- Mix the wet ingredients with the dry ingredients and add f coconut milk. Chop walnuts then add and stir in batter
5- In an oven-safe muffin pan, scoop 23 large ladles of batter into the muffin pan, and place into the oven
6- Bake for 25 minutes, depending on the make and model of your oven.
7- Place a toothpick in the center of one muffin. If the toothpick is clean without batter, remove the muffins from the oven and let them cool on the counter.