Easy and Delicious LC Pumpkin Muffins
- 3 large eggs
- frosting:
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 1/2 cups blanched almond flour
- muffins:
- 1/4 tsp celtic sea salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 tbs butter or coconut oil
- 1/2 cup swerve (or 1/3 cup erythritol and 1/2 tsp stevia g
- 1 cup fresh or canned pumpkin
- 4 oz cream cheese or coconut cream
- 2 tbs unsweetened almond milk
- 3 tbs confectioners swerve or a touch of stevia glycerit
- Carbohydrate 6.85439869391026 g
- Cholesterol 252.170833333333 mg
- Fat 35.5753112419872 g
- Fiber 3.39893529443557 g
- Protein 13.0651046634615 g
- Saturated Fat 12.4827529599359 g
- Serving Size 1 1 Serving (119g)
- Sodium 284.391694711538 mg
- Sugar 3.45546339947468 g
- Trans Fat 2.64075914823718 g
- Calories 384 calories
Step-by-step
- In a mixing bowl combine almond flour, baking soda, salt, and spices.
- Mix butter, sweetener, eggs and pumpkin until smooth.
- Stir wet ingredients into dry.
- Grease or place paper liners in muffin tins.
- Spoon batter into the pan.
- Bake at 325° for 30-40 minutes.
- Cool and top with cream cheese frosting! Makes 6 servings.
- Mix frosting together and place a dollop on top of muffins.
Fat Substitutions and Structural Integrity
Swapping melted butter for coconut oil alters the crumb structure noticeably. Butter contains water that steams out during baking, yielding a lighter crumb. Coconut oil remains solid at room temperature, which produces a denser, more compact texture once cooled. Whichever fat is chosen, whisk it thoroughly with the sweetener and eggs before adding the pumpkin puree to emulsify the mixture properly.Fresh Versus Preserved Pumpkin Puree
Fresh roasted pumpkin contains significantly more free water than canned puree. Excess moisture dilutes the batter and extends baking times. Drain fresh pumpkin through cheesecloth for thirty minutes before measuring to prevent gummy results. Canned pumpkin undergoes thermal processing that concentrates starches, providing predictable moisture levels and reliable binding with almond flour.Second-Day Transformations
Almond flour baked goods improve after resting overnight as moisture redistributes evenly throughout the crumb. Store baked muffins in an airtight container in the refrigerator for up to four days. Refresh chilled muffins in a 300 degree oven for five minutes to restore the exterior crust. Apply the cream cheese frosting only after reheating to prevent separation.
