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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

  1. Preheat oven to 400 and line 48 mini muffin tin cavities.
  2. Combine all ingredients and mix until well combined. Using a cookie scoop, distribute evenly between mini muffin tins.
  3. Bake 8-10 minutes or until set.
  4. Yields 48 mini muffins.