EASY RECIPE FOR PUMPKIN MUFFINS

 

Ingredients

• 1.5 cups Almond Flour
• 3/4 cup Pure Pumpkin Purée (NOT pumpkin pie filling)
• 1/2 cup Sweetener of Choice (I used Erythritol)
• 1/4 cup Heavy Cream
• 1/4 cup Ghee or Butter, melted then slightly cooled
• 1 tbsp Pumpkin Spice
• 3 Eggs
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 3 tbsp Pumpkin Seeds

Instructions

1. Preheat the oven to 350° and generously grease a 6 cup muffin tin with oil, butter or ghee. Set aside until ready to use.
2. In a large bowl, add the dry ingredients (except the pumpkin seeds) and whisk until well combined. That is the almond flour, sweetener, pumpkin spice, baking soda, baking powder and salt.
   
3. In a separate bowl, add the wet ingredients and mix until well combined. That is the pumpkin purée, heavy cream, ghee, eggs and vanilla extract.
   
4. Add the wet ingredients into the dry ingredients and blend until combined (I find that using a hand held blender here gives the best results). Do not overmix.
   
5. Evenly distribute the batter into the greased muffin cups (I like using a standard 3 tbsp ice cream scoop to do this at 2 scoops per cup).
   
6. Flatten out the tops of the batter with the back of a spoon.
   
7. Evenly distribute the pumpkin seeds amongst the 6 cups and gently press them into the batter slightly using your fingers.
   
8. Bake for 22-25 minutes or until the edges are browning and the centers mostly set* (see notes). Cool in the pan for 5-10 minutes.
   
9. Transfer to a wire rack to finish cooling before serving or digging in (carefully turn the pan upside down and the muffins should slide right out). 
10. Enjoy!