- 1 cup almond flour
- 1/4 cup brown sugar substitute
- 1 tbsp coconut flour
- 1/2 tbsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup pumpkin puree canned or fresh
- 2 large eggs
- 1/4 cup unsweetened almond milk
For the topping
- 2 tbsp almond flour
- 1 tbsp brown sugar substitute
- 2 tbsp chopped walnuts
- 1/2 tsp cinnamon
- 1 tbsp butter softened
Preheat the oven to 350 degrees F. Add muffin liners to 6 slots in a muffin tin.
Add all the muffin ingredients to a mixing bowl. Stir well to combine. Fill to the top of the muffin liners.
Mix together the topping ingredients. Spread evenly on the tops of each muffin.
Bake for approximately 20 minutes. Muffins are done when a toothpick inserted comes out clean.
Calories: 197kcal | Carbohydrates: 8g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 261mg | Potassium: 80mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3327IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.