Mini Almond Flour Pumpkin Muffins
featuringHoney Nut Granola
Mini Almond Flour Pumpkin Muffins
8
10 minutes
12 minutes
182
Desserts
These mini almond flour pumpkin muffins are low in carbs, pleasantly moist, and wonderfully flavorful. Perfect for a quick snack or a low carb breakfast, they feature a delightful crunch from granola and a warm, spiced pumpkin flavor that’s especially enjoyable during the Fall season.
Ingredients
1 1/4 cups blanched, super fine almond flour
1/4 cup brown erythritol
1/2 cup NuTrail Honey Nut Granola, divided
3/4 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons salted butter, melted
1/4 cup canned pumpkin puree
2 large eggs
1/4 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F and prepare a mini muffin tin with cooking spray or aluminum liners.
In a large mixing bowl, whisk together the almond flour, erythritol, 1/4 cup of NuTrail Granola, baking powder, and salt until combined.
Whisk in the butter, pumpkin puree, eggs, cinnamon, pumpkin pie spice and vanilla. Mix until combined and only a few lumps remain. The batter will be thick and scoopable.
Spoon about 1 tablespoon into each well of the muffin tin. Sprinkle the remaining NuTrail granola evenly on the muffin tops. Bake the muffins for 10 to 12 minutes or until the tops begin to turn light brown. Let them cool for at least 15 minutes before removing from the tin to avoid crumbling. Store leftovers in a sealed freezer bag or airtight container in the fridge for up to 4 days for the best flavor.