Ingredients

  • 1 cup pumpkin puree
  • 2 eggs
  • ¼ cup melted butter or coconut oil
  • ⅓ cup sugar-free sweetener (erythritol/monk fruit blend)
  • 1 tsp vanilla extract
  • 1½ cups almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ¼ tsp salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with liners.
  2. Whisk pumpkin, eggs, melted butter, sweetener, and vanilla.
  3. In another bowl, mix almond flour, baking powder, baking soda, spices, and salt.
  4. Combine wet and dry ingredients until just mixed.
  5. Divide batter evenly into muffin cups.
  6. Bake 20–25 minutes, until golden and a toothpick comes out clean.
  7. Cool for 10 minutes, then serve.

Optional: Sprinkle with pumpkin spice before baking. 🎃

“Sugar-free” does not necessarily mean carbohydrate-free, and pumpkin naturally contains carbohydrates.