Mini Pumpkin Spice Muffins
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Unrated
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Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
18 muffins
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Calories
22 kcal
Mini Pumpkin Spice Muffins
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This makes a total of 16 servings of Mini Pumpkin Spice Muffins. Each serving comes out to be 39.11 Calories, 2.84g Fats, 1.33g Net Carbs, and 1.45g Protein.
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Ingredients
- ¾ cup pumpkin canned
- ¼ cup sunflower seed butter no sugar added
- 1 egg room temperature, large
- ½ cup erythritol
- ¼ cup coconut flour sifted, organic
- 2 tablespoons flaxseed meal organic
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- cream cheese you will need 3 tablespoons of cream cheese for all the muffins, plain, 1/2 teaspoon per muffin; optional topping
Instructions
- Preheat your oven to 350F and lightly grease a mini muffin pan. You will need 18 sections to bake this entire recipe. Then, in a mixing bowl combine pumpkin, sunflower seed butter, and the egg. Stir until smooth.
- Add all of remaining ingredients and stir to blend.
- Using a 1-tablespoon measuring spoon, scoop batter into the prepared pan. Bake 15 minutes, then remove the pan from the oven and allow to cool completely.
- Carefully remove muffins from pan and transfer to a serving tray. You can optionally top the muffins with cream cheese.
- Store in a sealed container at room temperature up to 3 days. You may also refrigerate these muffins up to 1 week, or freeze up to 1 month. They are best when warmed slightly if refrigerated or frozen. If freezing, do not top with cream cheese until thawed and ready to serve.
Nutrition Information
Show Details
Serving
1
Calories
22kcal
(1%)
Fat
1.1g
(2%)
Nutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 22kcal | 1% |
| Fat | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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