Pumpkin pie muffins by Daphne Oz
5
Points®
Total time: 55 min • Prep: 15 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
Streamline prep by swapping in 2 ½ teaspoons pumpkin pie spice for the cinnamon, nutmeg, cloves, and ginger in this recipe. Serve these muffins at room temperature, or toast and serve warm.
Ingredients
Almond flour
0.75 cup(s)
White whole wheat flour
1 cup(s)
Baking powder
2 tsp
Baking soda
0.5 tsp
Kosher salt
1 tsp
Ground cinnamon
1.5 tsp
Ground nutmeg
0.5 tsp
Ground cloves
0.5 tsp
Ground ginger
0.5 tsp
Canned pumpkin puree
1 cup(s)
Unsweetened applesauce
0.5 cup(s)
Egg(s)
1 large egg(s)
Egg whites
1 large
Monk fruit sweetener with erythritol
0.5 cup(s)
Maple syrup
0.25 cup(s)
Vanilla extract
1.5 tsp
Plain unsweetened almond milk
0.5 cup(s)
Chopped pecans
0.25 cup(s)
Instructions
1
Preheat oven to 375ºF. Line a 12-cup muffin pan with paper liners.
2
In a large bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3
In a medium bowl, stir together pumpkin puree, applesauce, egg yolk, monk fruit sweetener, maple or date syrup, vanilla extract, and almond milk.
4
Make a well in dry ingredients and add wet ingredients to center of well. Gently stir to combine.
5
Place egg whites in a clean medium bowl and beat using a hand mixer on high speed until medium-stiff peaks form, about 2 minutes. Gently fold egg whites into batter (you should see small streaks of egg white throughout).
6
Fill each muffin liners 2/3 full with batter and sprinkle pecans over top. Bake until a toothpick inserted in center of a muffin comes out clean, about 20 to 25 minutes.
7
Remove muffins from oven and cool for 15 minutes in pan. Then remove muffins to a wire rack to cool completely. Store muffins in an airtight container for up to three days.
8
Serving size: 1 muffin
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