When I first made these muffins, my husband was literally swearing about their perfection as he ate them. Not gonna lie, some explicatives may have slipped out of my mouth too. The texture is authentic and the spice is delightful. These are a great ‘treat’ to pack for snacks at work, perhaps to accompany a cup of coffee?
Ingredients:
For the muffins:
- 1 cup pumpkin puree (unsweetened)
- 5 tbsp melted butter
- (Vegan/DF: canned coconut cream
- 2 eggs
- (Vegan/DF: 2tbsp psyllium husk mixed with 4tbsp hot water)
- 1 tsp vanilla extract
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- (you can sub in protein powder for extra protein)
- 2 tbsp flaxseed meal
- 1 tbsp ground psyllium husk
- (optional but reduces crumbliness)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice
Note: Its not a mistake, there are no sweeteners in this recipe! But if you’re looking for a sweeter treat, feel free to add a few drops stevia or pure monk fruit.
For the frosting:
- 8oz cream cheese, softened
- 1 stick butter, softened
- generous splash of vanilla
- Vegan/DF: Whip 1 14oz can coconut cream (best if refrigerated overnight) with 2 tsp vanilla until it resembles whipped cream.
Instructions:
Preheat oven to 350F and grease a 12-muffin tin. Take out your cream cheese and butter (for the frosting) to soften.
Sift together dry ingredients in one bowl.
In a separate bowl melt the butter, then stir in the pumpkin. Finally, add eggs and vanilla and stir. Combine wet and dry ingredients.
Spoon into the muffin tins, and flatten tops since this batter does not rise. Bake for 25 minutes.
Meanwhile, make the frosting. Beat together all ingredients with a hand mixer until frosting consistency.
You can store these in the fridge for a week, but I recommend keeping the frosting separate and topping just as you are ready to eat.
Macros (recipe makes 12 servings):
Muffins: 185 cal | 3.5 net carb (8 total) | 16 fat | 6 protein
Frosting: 135 cal | 1 carb | 14 fat | 1 protein per serving
Keto Vegetarian Girl 