I have been craving something pumpkin-y.
Maybe it's because the Pumpkin Spice Lattes have come out. Maybe it's because we had a couple of cooler days here in St. Louis. Either way, I wanted to make something yummy and satisfying that would not derail my goals, and that my kids could also enjoy for busy morning breakfast!
Thus, the Pumpkin Muffin! It's high fat low carb, so it's Keto friendly. It's also gluten free!
Here's what ya need for dry ingredients:
1 1/2 cups almond flour
1 tablespoon pumpkin pie spice mix
1 tablespoon chia seeds
1 tablespoon ground flax seed
1 tablespoon hemp seeds
1 tablespoon baking powder
1/4 cup Swerve confectioners sweetener
Pumpkin seeds for topping
Here's what ya need for wet ingredients:
1 cup pumpkin puree
6 large eggs, separated
1/2 cup butter or ghee (or coconut oil to make it dairy free!)
Here's what ya do:
Preheat oven to 350. Place all the dry ingredient, except the pumpkin seeds, into a bowl and stir until combined.
Thank You For Subscribing!