Ingredients

The following ingredients have 4 Servings
  • Avocado oil (for liners)
  • 4 large eggs
  • 1/2 cup pure pumpkin puree
  • 4 tablespoon unsalted butter (melted and slightly cooled)
  • 1 teaspoon stevia glycerite ((equals about 1/3 cup sugar))
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 6 tablespoons coconut flour ((44 grams))
  • 1 teaspoon baking powder ((gluten-free if needed))

Instruction

  • Preheat your oven to 350 degrees F. Line 6 muffin cups with foil or silicone liners and spray the liners with oil. You can use well-greased paper liners, but that would increase the risk of sticking.
  • In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon.
  • Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder.
  • Using a 4-tablespoon ice cream scoop, pour the batter into the prepared muffin cups.
  • Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes
  • Transfer the muffins to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.