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Pumpkin-Pecan Muffins<br />
Makes 12 muffins<br />
These muffins make an excellent dessert<br />
or holiday breakfast. We used a monk<br />
fruit 1:1 sweetener that’s combined with<br />
erythritol for a simple sugar swap. For garnish<br />
and texture, try adding pecan halves,<br />
chopped walnuts, and pepitas on top.<br />
21/2 cups almond flour<br />
2 tsp. baking powder<br />
2 tsp. ground cinnamon<br />
2 tsp. ground ginger<br />
1/2 tsp. ground cloves<br />
1/2 tsp. ground nutmeg<br />
1/2 tsp. salt<br />
1/2 cup butter at room temperature<br />
3/4 cup monk fruit 1:1 sweetener<br />
4 large eggs<br />
1 cup pumpkin puree, unsweetened<br />
2 tsp. vanilla extract<br />
1/2 cup chopped pecans<br />
1. Preheat oven to 350°F. Grease<br />
12-cup muffin pan, or line with paper<br />
muffin cups. In medium bowl, whisk<br />
together almond flour, baking powder,<br />
cinnamon, ginger, cloves, nutmeg, and<br />
salt.<br />
2. In standing mixer or large bowl using<br />
handheld mixer, beat butter and monk<br />
fruit sweetener until creamy and light,<br />
scraping down sides of mixing bowl as<br />
needed. Beat in eggs one at a time. Beat<br />
in pumpkin purée and vanilla. Stir dry<br />
ingredients into wet ingredients until<br />
well combined; stir in pecans.<br />
3. Divide muffin mixture among muffin<br />
cups. Bake 25 minutes, until puffy and<br />
golden, and a tester inserted into muffins<br />
comes out clean. Remove from oven<br />
and let cool 10 minutes. Remove muffins<br />
from tins and serve immediately.<br />
Per muffin: 270 cal; 8g prot; 24g total fat (7g sat<br />
fat); 10g carb; 80mg chol; 320mg sod; 4g fiber;<br />
2g sugar<br />
DECEMBER <strong>2019</strong> • 33
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