Wednesday, August 13, 2014
Pre-Seasonal Muffins: All of the Flavor, Half of the Guilt!
Low Carb/Reduced Sugar Maple Pumpkin Pecan Muffins
2 eggs (next time, I might try three)
1 cup pumpkin puree
1/2 cup Stevia in the Raw
1/4 cup Grade B maple syrup
1/4 cup brown sugar
4 tablespoons melted butter
1 teaspoon vanilla
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
2 1/2 cups almond flour (next time, I might try adding a 1/2 cup coconut flour)
3/4 cup pecan pieces
Preheat oven to 325, and line a 12-muffin pan with paper liners.
In a large mixing bowl, fold all ingredients together by hand until well-combined. Use a standard muffin scoop to portion batter into muffin cups, and press down any bumps on the tops with your wet fingers before baking.
Bake for 30-35 minutes, until golden brown around the edges and a toothpick comes out clean.
Number of Servings: 12