I love love love sharing desserts with people because it evokes emotion, it makes people happy and conversations are always started over food. •. Photographer. You can certainly make these pumpkin muffins your own. We love healthy, hearty muffins for breakfast! Pumpkin puree: Make sure you use pure pumpkin puree and not sweetened pumpkin pie filling. Slowly add dry ingredients to wet ingredients and beat just until the flour is combined. Too many wet ingredients? Sugar-Free Mom is a woman on a mission to reduce and eliminate added, processed sugars in her families lives. ), unsweetened almond milk, cold water Jessmar101. Divide batter evenly between 12-14 muffin cups, each one will be 3/4 filled. The applesauce is such a great alternative here because it’s helps add a lot of moisture to the muffins. Preheat oven to 350°F. If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats! In a separate bowl whisk together eggs, applesauce, pumpkin and milk. I like to keep them in the fridge, and bring them to room temperature before serving, but if you’re craving one right now (can’t blame you), they will still be soft … These keto pumpkin muffins are super easy to make with only a few ingredients. If you don’t you get pockets of bitter . Keto friendly and low carb they are sweetened with stevia. I haven’t used it for decades. I just made these today and followed the instructions exactly and they were delicious!! Save my name, email, and website in this browser for the next time I comment. Beat the ingredients until well combined. Instructions. Since I had increased applesauce here in this recipe, no oil is needed. This post is sponsored by Stevia In The Raw®, even though I have been compensated for my time, all opinions are my own. Naturally Sweetened Sugar-Free, Keto, Low Carb Recipes for the whole family. More About Me, Hi! I will try again with about 1/4 teaspoon versus the 1 tablespoon I used. I also didn’t have pumpkin so I used 1.5 cups of bananas and omitted the pumpkin spice. Allow me to explain. If you choose to add the streusel, add another 2 points per muffins (whether it’s 12 or 14 muffins doesn’t seem to make a difference). I don’t personally think pumpkin is exclusive to fall season. Oh, and mint chip ice cream! This is both my favorite and least favorite part of the holidays. Unsalted butter: I love baking with creamy European butter, but any unsalted butter will do. Some pumpkin muffin recipes use a whole can of pumpkin puree but I use a bit less so the muffins aren’t heavy and have a subtle pumpkin flavor. shop now. They are tender and stay moist for 3 days. I’ve swapped out half of the sugar in these muffins with Stevia In The Raw®, a zero-calorie sweetener. These pumpkin almond flour muffins are super easy to whip up– it only takes a few steps: Combine the wet ingredients with the monk fruit sweetener and mix, then add the dry ingredients and mix. Just pinned! Please people, I’m not ready yet, I need more time!! Is whole wheat flour (in this recipe) different that whole wheat pastry flour. I’ve also substituted all the vegetable oil with unsweetened applesauce. Thanks – I’m sure they’ll be mighty tasty but would like to make sure I have the ‘true’ recipe. Now 7 points isn’t going to break the weekly bank, especially considering that a slice of pumpkin bread from your favorite coffee shop is gunna run you around 15-18 points and I don’t know about you but I am not willing to give up half my daily allowance for that! Then add the pumpkin puree and beat until it’s well mixed. Tag @beyondfrosting on Instagram and hashtag it #beyondfrosting, These muffins look delicious and I love that they are healthier…that means I can eat more! In your mixing bowl, combine the apple sauce, melted butter, Stevia In The Raw® and brown sugar.

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