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Pumpkin Apple Muffins by @chefallieskitchen

1
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
12
Difficulty
Easy

Ingredients

Cooking spray

8 spray(s), butter-flavor (some for spraying pan and some for muffin tops)

All-purpose flour

1¼ cup(s)

Monk fruit sweetener with erythritol

½ cup(s)

Ground cinnamon

1 tsp

Pumpkin pie spice

1 tsp

Baking soda

1 tsp

Table salt

1 pinch(es)

Unsweetened applesauce

1 cup(s), chunky variety (or use 1 cup "Crockpot Cinnamon Apples" recipe from Chef Allie)

Canned pumpkin puree

1 cup(s)

Vanilla extract

½ tsp, or vanilla bean paste

Water

¼ cup(s)

Egg

2 item(s), large

Monk fruit sweetener with erythritol

3 Tbsp

Pumpkin pie spice

½ tsp

Ground cinnamon

½ tsp

Instructions

  1. Preheat the oven to 350°F. Coat a 12-cup muffin pan with cooking spray.
  2. In a bowl, combine the flour, 1/2 cup monk fruit sweetener, 1 tsp cinnamon, 1 tsp pumpkin pie spice, baking soda, and salt. Mix until combined.
  3. In a separate bowl, add applesauce or my crockpot cinnamon apples, pumpkin puree, vanilla bean paste or vanilla extract, water, and eggs. Mix until combined.
  4. Add the wet ingredients to the dry ingredients, and mix until combined.
  5. Evenly divide the batter between the prepared muffin cups.
  6. Bake for about 15-20 minutes or until toothpick inserted in center of a muffin comes out clean.
  7. Lightly coat the muffin tops with cooking spray.
  8. In a small bowl, stir together the remaining 3 tbsp monk fruit sweetener, 1/2 tsp pumpkin pie spice, and 1/2 tsp cinnamon until combined. Sprinkle the mixture over the muffins. Enjoy!
  9. Serving size: 1 muffin

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