Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Pumpkin Muffins (Low Carb, Dairy Free, Gluten Free)
Ingredients
10
Eggs
1 15
oz
can pumpkin puree
1/2
cup
coconut oil
1
cup
coconut flour
2
tsp
baking soda
1
Tbsp
vanilla extract
1
Tbsp
pumpkin pie spice
1
Tbsp
ground cinnamon
1
tsp
liquid sucralose
1/4
cup
Stevia for baking
Instructions
Preheat oven to 400 and line 48 mini muffin tin cavities.
Combine all ingredients and mix until well combined. Using a cookie scoop, distribute evenly between mini muffin tins.
Bake 8-10 minutes or until set.
Yields 48 mini muffins.