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
- Heat the oven to 350º Fahrenheit.
- Prepare the muffin tin with cupcake liners.
- Toss the seeds into the blender about 1 second – no longer or it could become damp.
- 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.
- Blend in the oil, egg, and apple cider vinegar. Combine nuts or any other fold-ins of your choice, but also add the carbs.
- 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.
- 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.
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