Pumpkin Coconut Muffins
4.5g
Net Carbs
5.2g
Protein
7.5g
Fat
2.8g
Fiber
108
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 4 tablespoons Unsalted Butter Stick
- 1 cup Sucralose Based Sweetener (Sugar Substitute)
- 7 large Eggs
- 1 1/2 teaspoons Cinnamon
- 1/4 teaspoon Mace (Ground)
- 2/3 cup Pumpkin (Without Salt, Canned)
- 2/3 cup Coconut Flour
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Vanilla Extract
- 1/2 teaspoon Baking Powder (Sodium Aluminum Sulfate, Double Acting)
Directions:
- Preheat oven to 350°F. Prepare a muffin tin with muffin liners. Set aside.
- Beat the butter with the granular sugar substitute until light and fluffy, about 5 minutes. Add the eggs one at a time while blending then the pumpkin and vanilla until fully incorporated.
- In a small bowl combine the coconut flour with the cinnamon, mace, baking powder and salt. Whisk to break up any clumps then add to the pumpkin mixture. Blend into a smooth thick mixture.
- Fill the muffin liners about 2/3 fill or until all 12 wells are filled. Bake for 20-25 minutes until set in the center. Remove from the oven and allow to cool in the pan before removing to fully cool. May be frozen for up to one month.
