IT IS PUMPKIN SEASON!!! YUMMY!!! These gluten free, grain free, sugar free pumpkin muffins are AMAZING!! If you are looking for a new muffin recipe or just want a taste of fall, make these now! They are so good and my whole family loves them:) These are about about 2 net carbs each and sooooooo worth it!
- 4 eggs
- 1/2 cup pumpkin puree
- 2 tsp. pumpkin pie spice
- 4 tbsp. butter (melted but NOT hot)
- 1 tsp. vanilla
- 1/2 cup granulated monkfruit blend or granulated swerve
- 1 1/2 cup almond flour
- 6 tbsp. coconut flour
- 4 tsp. baking powder
- 2 tbsp. psyllium husks
- pinch of salt
- *optional chocolate chips or nuts
Preheat oven to 350 degrees and grease a 9×5 loaf pan and line with parchment paper.
In a large bowl , cream the butter and granulated sweetener together until fluffy.
Add eggs and mix in gently one at a time and then add in the pumpkin pure and vanilla to combine thoroughly.
In a separate bowl, combine the flours, baking powder, pumpkin pie spice and salt. Break up any lumps or clumps in the dry mixture.
Fold the dry ingredients into the wet ingredients and stir until fully combined. You can add in chocolate chips or nuts if you want.
- Pour the batter into the loaf pan and bake for 45-55 minutes or until the center comes out clean on a toothpick. You can cover with foil if the bread seems to be browning too quickly.
*Please calculate your own macros and portion size; however if divided into 6 equal pieces, then each piece is about 3 net carbs*