Every Fall and Winter when I see pumpkins, it conjures up many sentimental memories, from taking my children to our local pumpkin patch to hay rides around the field.
Muffins are one of my favorite morning meals, served with espresso, foamed oat, and coconut milk.
Pumpkins are versatile squash full of nutrients that can be made into a soup, dessert, or muffins.
This muffins recipe delivers a fluffy and moist treat. Before baking the muffins, taste the batter first to see if you would like it to be a bit sweeter.
1 cup of coconut flour
1/2 cup of Swerve brown sugar
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 walnuts
1 1/2 a cup of unsweetened pumpkin purée
1- Preheat the oven to 350 degrees Fahrenheit
2- Mix pumpkin puree and Swerve brown sugar
3- Add Egg Replacer and blend until batter is smooth
4- In a separate bowl, mix coconut flour, baking powder, pumpkin spice, cinnamon spice, and 1/2 cup of chopped walnuts, and stir
5- In an oven-safe muffin pan, scoop 16 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.
Serving Size 16
11.15 Net Carbs
123 Calorie, Total Fat 6.01g, Sodium 69.36mg, Total Carbohydrates 15.68g, Fiber 4.53g, Total Sugar 10.24g, Protein 2.38g