Pumpkin Muffins

Pumpkin Muffins

Blood Sugar: 17Servings: 12Preparation Time: 25minMeal Category: Snack
Micronutrients:Vitamin ACalciumMagnesium

Macronutrients per 100g

Energy
297kcal
Sugar
14g
Fat
18g
Fiber
2g
Sat fat
3g
Protein
5g
Carbs
31g
Sodium
391mg

Ingredients

1 cup Almond flour, 1 cup Cassava flour, 2 tsp Ground cinnamon, 0.5 tsp Ground nutmeg, 0.125 tsp Ground cloves, 0.5 tsp Kosher salt, 1 tsp Baking powder, 0.5 tsp Baking soda, 0.75 cup Coconut sugar, 0.75 cup Canned pumpkin, 3 Organic eggs, 0.5 cup Avocado oil

Preparation

1. Preheat the oven to 175°C (350°F). Line a muffin tray with 12 paper liners. 2. Whisk together 120g / 1 cup Almond flour, 130g / 1 cup Cassava flour, 4.6g / 2 tsp Ground cinnamon, 1.1g / 0.5 tsp Ground nutmeg, 0.25g / 0.125 tsp Ground cloves, 2.8g / 0.5 tsp Kosher salt, 4.6g / 1 tsp Baking powder, and 2.3g / 0.5 tsp Baking soda in a medium mixing bowl. 3. In a large mixing bowl, whisk together 112.5g / 0.75 cup Coconut sugar and 180g / 0.75 cup Canned pumpkin. 4. Crack in 3 Organic eggs one at a time, whisking after each addition. 5. Whisk in 120g / 0.5 cup Avocado oil. 6. Pour the dry ingredients into the wet ingredients and use a spatula to gently mix everything together. 7. Divide the batter between the 12 muffin cups. 8. Transfer to the oven and bake for 22 minutes, until a toothpick inserted into the center comes out clean. Let cool before serving.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
31% of RDI
Vitamin C
5% of RDI
Omega 3
3% of RDI
Vitamin A
13% of RDI
Calcium
41% of RDI
Folate
25% of RDI

Good to know

The unique combination of ingredients helps lower the glycemic load compared to typical muffins. For an extra wow factor, add a tiny bit of grass-fed butter on top right before serving.

How to Prepare

1. Preheat the oven to 175°C (350°F). Line a muffin tray with 12 paper liners. 2. Whisk together 120g / 1 cup Almond flour, 130g / 1 cup Cassava flour, 4.6g / 2 tsp Ground cinnamon, 1.1g / 0.5 tsp Ground nutmeg, 0.25g / 0.125 tsp Ground cloves, 2.8g / 0.5 tsp Kosher salt, 4.6g / 1 tsp Baking powder, and 2.3g / 0.5 tsp Baking soda in a medium mixing bowl. 3. In a large mixing bowl, whisk together 112.5g / 0.75 cup Coconut sugar and 180g / 0.75 cup Canned pumpkin. 4. Crack in 3 Organic eggs one at a time, whisking after each addition. 5. Whisk in 120g / 0.5 cup Avocado oil. 6. Pour the dry ingredients into the wet ingredients and use a spatula to gently mix everything together. 7. Divide the batter between the 12 muffin cups. 8. Transfer to the oven and bake for 22 minutes, until a toothpick inserted into the center comes out clean. Let cool before serving.

Good to Know

The unique combination of ingredients helps lower the glycemic load compared to typical muffins. For an extra wow factor, add a tiny bit of grass-fed butter on top right before serving.

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