Option: Make mini muffins like shown above using a mini muffin pan and baking for 20-30 minutes.
I was asked to do a presentation at a large company in Stillwater, MN. The woman I am working with asked me to bring a few samples of foods from my cookbook. I thought “tis the season” with Pumpkin Muffins. There was just one problem…I needed 200 samples and every time I would frost one, it would disappear! They are very tasty! 5.8g carbs per muffin
In a mixing bowl combine almond flour, baking soda, salt, and spices. Mix butter, sweetener, eggs and pumpkin until smooth. Stir wet ingredients into dry. Grease or place paper liners in muffin tins. Spoon batter into the pan. Bake at 325° for 30-40 minutes. Cool and top with cream cheese frosting! Makes 6 servings.
Mix frosting together and place a dollop on top of muffins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 320 (83%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 252.2mg||78 %|
|Sodium 284.4mg||10 %|
|Potassium 280.9mg||7 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 3.5g|
|Protein 13.1g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 384
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