Pumpkin Muffins (F)
Servings 18 muffins
Ingredients
Muffins
- 4 large eggs
- 1/2 cup Nutiva buttery coconut oil room temperature
- 1 Tbsp vanilla extract
- 1/2 tsp almond extract
- 1 cup pumpkin purée
- 1 cup SweetEsFusion sweet
- 1/2 cup flax meal (If you have seeds, grind them)
- 1 cup SweetEs All Purpose baking blend
- 1/2 cup oat fiber
- 1/2 cup almond flour
- 1 Tbsp aluminum free baking powder
- 1/2 tsp xanthan gum
- 1/2 tsp mineral salt
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1/2 tsp ginger
Topping
- 1/2 cup heavy cream (use canned coconut milk for dairy free option)
- 1/4 cup SweetEs fusion sweet
- 1/8 tsp mineral salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp butter extract
- 2 Tbsp pumpkin purée
- 1/4 tsp xanthan gum
Crunch
- 1 Tbsp Nutiva buttery coconut oil
- 1/4 cup crushed pecans
- 2 Tbsp SweetEs fusion sweet
- 1 pinch mineral salt
- 1/2 tsp vanilla extract
Instructions
- Make muffins by adding first six ingredients to mixing bowl. Mix on high til creamy and combined - about 2 minutes.
- Add in all other muffin ingredients - mix another minute until combined.
- Scoop into lined muffin tins - bake 25-30 minutes @ 350
- While muffins are baking, make topping by adding heavy cream, sweetener and salt to saucepan over medium-low heat.
- Bring to a gentle boil whisking all the while.
- Add balance of topping ingredients- whisk to combine. Spoon over muffins
- Make crunch topping by adding buttery coconut oil to skillet over high heat. Add all other ingredients stirring briskly for 2-3 minutes- remove from heat-
- spoon over top of muffins.