In less than half an hour, you can have a generous batch of mini pumpkin spice muffins. This is a great quick breakfast or snack.
The best part? These are rich with the pumpkin spice flavors that we all love without the sugar or junk ingredients. Be sure to buy pure pumpkin, opting for organic if possible. Also use no sugar added 100% sunflower seed butter. Feel free to change the spices around if you prefer. If you’re not a fan of nutmeg, use ground ginger, or simply use all ground cinnamon. Either way, these mini muffins are sure to be a regular addition to your baking lineup!
One interesting note about using sunflower seed butter: Sunflower seeds contain chlorophyll. That’s nothing to worry about because it is a natural component of plants. Baking with sunflower seed butter and leavening agents might give you a surprising result. Baking powder and baking soda react with the chlorophyll when subjected to heat. This harmless chemical reaction can cause your finished product to have a green hue.
The good thing is that this typically occurs after a day or so, so you won’t likely see it right away. If this happens to you, know that there is nothing wrong with your muffins. It’s just harmless science.
Yields 18 Mini Pumpkin Spice Muffins.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
– 3/4 cup canned pumpkin
– 1/4 cup organic, no sugar added sunflower seed butter
– 1 large egg, room temperature
– 1/2 cup erythritol
– 1/4 cup organic coconut flour, sifted
– 2 tablespoons organic flaxseed meal
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– Optional topping: ½ teaspoon plain cream cheese per muffin (you will need 3 tablespoons of cream cheese for all the muffins
This makes a total of 16 servings of Mini Pumpkin Spice Muffins. Each serving comes out to be 22 Calories, 1.1g Fats, 1.12g Net Carbs, and 1g Protein.
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