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Low Carb Pumpkin Spice Latte Muffins
Dietary Restrictions
Instructions
- Muffins: Preheat oven to 350°F. Line 6 muffin cups with paper liners; set aside.
- In large bowl, whisk together almond flour, Allulose Granulated Sweetener, coconut flour, flax meal, pumpkin pie spice, baking powder, baking soda and salt.
- In separate bowl, whisk together eggs, pumpkin purée, espresso, coconut oil and vanilla; whisk into almond flour mixture. Spoon batter into prepared muffin cups.
- Bake for 18 to 25 minutes or until golden brown and tester inserted into center comes out clean. Let cool completely.
- Frosting: Using electric mixer, beat cream cheese until smooth; beat in butter, Allulose Granulated Sweetener and vanilla until smooth. If too soft to spread, refrigerate for 10 minutes.
- Spoon or pipe frosting onto muffins. Sprinkle with pumpkin pie spice.
Tip: Stir 1/2 cup chopped walnuts, pecans or sugar free chocolate chips into batter if desired.
Makes: 6 Muffins
Nutrition Facts: Per 1 muffin, Calories 450, Fat 42g, Saturated Fat 20g, Cholesterol 115mg, Sodium 380mg, Carbohydrate 11g, Fiber 5g, Sugars 3g, Protein 12g
Ingredients
- 1 1/2 cups almond flour
-
1/2 cup Wholesome Allulose Granulated Sweetener
- 2 tbsp coconut flour
- 2 tbsp flax meal
- 1 tsp pumpkin pie spice
- 1 tsp baking powder (gluten-free)
- 1/2 tsp baking soda
- 1 pinch salt
- 2 cage free organic eggs
- 1/2 cup pumpkin purée
- 1/3 cup brewed espresso, cold
- 1/4 cup organic coconut oil, melted
- 1 tsp vanilla extract
- 6 oz plain brick-style cream cheese
- 1/4 cup unsalted butter, at room temperature
-
1/3 cup Wholesome Allulose Granulated Sweetener
- 1 tsp vanilla extract
- 1/4 tsp pumpkin pie spice
