Who doesn’t like a nice warm muffin with a cup of hot almond milk during the fall season? These delicious pumpkin spice muffins are vegan, gluten-free, sugar-free, low-carb, and keto friendly! They are super moist and are just perfect to indulge in after the end of your day!
For this recipe, I used the Lakanto Monkfruit Sweetener to replace the regular granulated sugar. The recipe makes approximately 12 small muffins. You can make larger muffins, but you would just need to watch the cooking time to compensate for the larger muffin size. You can find the full recipe down below. Enjoy!
Pumpkin Spice Muffins (Vegan, Keto, Gluten-Free)
Ingredients
- 1 1/4 cups almond flour
- 1/3 cup granulated sugar-free sweetener such as "Lakanto Sweetener with Monkfruit"
- 1 tbsp pumpkin pie spice
- 1 tbsp baking powder
- 1/4 tsp sea salt
- 1 cup canned pumpkin puree unsweetened
- 2 tbsps almond butter
- 1 flax egg 1 tbsp flaxseed meal mixed with 3 tbsps warm water.
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F.
- Line a muffin tray with liners or you can use a silicone muffin tray.
- Mix together the dry ingredients. In a separate bowl, mix together the wet ingredients.
- Combine the wet ingredients in with the dry ingredients until the flour is well incorporated.
- Pour mixture into the muffin tray until about 3/4 full.
- Bake for approximately 40 to 45 minutes. Check the middle with a toothpick. If the toothpick comes out dry, then the muffins are done!
- Let the muffins cool for about 10 minutes before serving. Enjoy!
Notes
Looking for more delicious and healthy plant-based recipes? Check out my recipe book that has over 160 nutritious recipes that are both simple and tasty!
Recommended Recipes:
Peanut Butter Cookies (Vegan, Keto, Gluten-Free)
Raw Vegan Tacos
Homemade Almond Milk
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