Sugar-Free White Chocolate Pecan Pumpkin MuffinsOct 16, 2020
Makes 12 Muffins
- 2 cups (176g) almond flour
- 1/4 cup (30g) coconut flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt (I always use Redmond Real Salt)
- 1 cup (240g) pumpkin puree
- 1/4 cup (60 mL) coconut oil or butter, melted
- 1/4 cup (48g) granular sweetener (such as BochaSweet, Lakanto, or Swerve)
- 3 eggs
- 1 teaspoon vanilla extract
- 10 drops NOW Foods Pumpkin Spice Liquid Monk Fruit (optional - or you can use regular liquid monk fruit or stevia)
- 1/4 cup (~30 grams) sugar-free white chocolate chips
- 1/4 cup (~30g) pecans, chopped
- Preheat oven to 350℉ and line a muffin pan with silicone muffin cups or grease with butter or oil.
- In a large bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, and salt.
- Then add pumpkin puree, coconut oil, granular sweetener, eggs, vanilla extract, and liquid sweetener and whisk until well combined.
- Fold in about half of the white chocolate chips and pecans, reserving the rest for the top.
- Scoop batter evenly among the 12 muffin cups and then top with the remainder of the white chocolate chips and pecans.
- Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
- Let muffins cool and then remove carefully from muffin cups. Enjoy!
- Store in an airtight container in the refrigerator and reheat in the microwave for 10 seconds if desired.
Nutrition Per Serving (1 muffin): 200 Calories, 16g Fat, 6g Protein, 8g Carbs, 5g Fiber, 3g Net Carb
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