Ingredients
The following ingredients have 12 Servings
- 2 cups Almond Flour ((200 g))
- 1 cup Dried Shredded Coconut, (roughly chopped, (100 g))
- 1/3 cup Coconut Flour ((35 g))
- 1/3 cup sunflower seeds, (roughly chopped,( 45 g))
- 1/3 cup pumpkin kernels, (roughly chopped,( 40 g))
- 1/2 cup erythritol ((120 g))
- 2 tablespoons psyllium husk powder ((20 g))
- 1 teaspoon baking powder ((5 g))
- 1/2 teaspoon baking soda ((2.5 g))
- 1/2 teaspoon salt ((2.5 g))
- 1/2 teaspoon ground mace
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 6 large eggs
- 3/4 cup canned unsweetened pumpkin puree ((170 g))
- 3/4 cup full fat coconut milk from a can ((1.77 ml / 235 g))
- 1 tablespoon vinegar ((15 g))
- 1/2 teaspoon stevia glycerite ((2.5 g))
- 1/2 teaspoon maple extract ((2.5 g))
Instruction
- Preheat the oven to 350 degrees and move the rack to the lower third of the oven.
- Liberally spray a 12 hole muffin pan with baking spray.
- Measure the nuts and coconut and either give them a rough chop with a knife or pulse them a few times in a food processor or coffee grinder, and place them into a large mixing bowl.
- Measure and add all of the dry ingredients, plus the spices, to the large bowl and whisk together until completely blended.
- In a smaller bowl, add all of the wet ingredients and mix with a hand mixer until combined.
- Add the wet ingredients to the dry ingredients and mix thoroughly, scraping the bowl to get everything incorporated. Let the mix sit in the bowl for five minutes.
- Distribute the batter evenly into each muffin cup making sure to pile it into the center of the cup like a mountain. If the batter is not touching the sides or bottom in places, that's okay, it will fill in as it bakes.
- Place the pumpkin spice muffins into the oven and turn the oven up to 400 degrees for 8 minutes. Then, turn the oven back down to 350 and bake for about 30 minutes more - until the muffins are browned and a toothpick inserted into the middle comes out clean.
