A tasty recipe for spiced muffins that taste like fall. 🧁🍂
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Muffin Ingredients:
• 1 1/4 cups almond flour (available here)
• 1 1/2 tsp. teaspoon baking powder
• 1/2 tsp. teaspoon baking soda
• 1/2 tsp. teaspoon of salt
• 1 C. teaspoon ground cinnamon
• 1 C. teaspoon ground ginger
• 1/4 tsp. teaspoon ground nutmeg
• 1/4 tsp. teaspoon ground cloves
• 1/2 cup pumpkin seeds
• 2 eggs
• 3/4 cup sweetener of your choice (available here)
• 3/4 cup pumpkin puree
• 1/4 cup avocado oil (available here)
• 1/4 cup sugar-free almond milk
• 1 C. teaspoon vanilla extract
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Method :
Preheat the oven to 350F. Prepare a 12-cavity muffin tin with parchment paper cups. Put aside. In a bowl, combine the flour, spices, baking powder and baking soda. Using a food processor, beat eggs, sweetener, oil, and vanilla until smooth. Add the puree and mix again. Add the dry ingredients alternately with the almond milk. Fill your muffin cups 3/4 full. Bake for 20 to 25 minutes. Let cool completely.
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Icing Ingredients:
• 250g softened cream cheese
• 1/3 cup Swerve powder (available here)
• 1 1/2 tsp. teaspoon vanilla extract
• 1/2 tsp. teaspoon lemon juice
• 1/4 lb softened butter
• 2 to 3 tbsp. tablespoons of 35% cream or unsweetened coconut milk (available here) to lighten
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Method :
Using a food processor, beat the butter and cream cheese until smooth and combined. Add the lemon juice and vanilla. And finish with 35% cream or unsweetened coconut milk to adjust the consistency. Top the muffins. 😋
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Makes a dozen muffins.
[2.3g net carbs per muffin]
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Credit: Carolyne Fortin
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