Serving Yields: 10

Nutritional Facts per Serving

● Net Carbs: 2 g

● Total Fats: 8.5 g

● Protein: 5 g

● Calories: 120

Ingredients

● Ground flaxseeds (1.25 cups)

● Baking powder (.5 tbsp.)

● Erythritol (.33 cup)

● Cinnamon (1 tbsp.)

● Salt (.5 tsp.)

● Pumpkin pie spice (1 tbsp.)

● Egg (1)

● Coconut oil (2 tbsp.)

● Pure pumpkin puree (1 cup)

● Apple cider vinegar (.5 tsp.)

● Maple syrup (.5 cup)

● Vanilla extract (.5 tsp.)

● Topping: Pumpkin seed

Preparation Method

  1. Heat the oven to 350º Fahrenheit.
  2. Prepare the muffin tin with cupcake liners.
  3. Toss the seeds into the blender about 1 second – no longer or it could become damp.
  4. Combine the dry fixings and whisk until well mixed. Add the puree, vanilla extract, and pumpkin spice along with the maple syrup (.5 tsp.) if using.
  5. Blend in the oil, egg, and apple cider vinegar. Combine nuts or any other fold-ins of your choice, but also add the carbs.
  6. Scoop the mixture out by the tablespoon into the prepared tins. Garnish with some of the pumpkin seeds. Leave a little space in the top since they will rise.
  7. Bake for approximately 20 minutes. They are ready when they are slightly browned. Let them cool a few minutes and add some ghee or butter or some more syrup.