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Low Carb Pumpkin Chocolate Chip Muffins
Equipment
- 3 Mini Muffin Pans (3 - 12 count)
Ingredients
- 1 block cream cheese softened
- 1/2 cup sweetener
- 1/2 cup pumpkin puree
- 3 tsp vanilla extract
- 2 eggs
- 1.5 cup almond flour
- 1/4 cup coconut flour
- 3 tsp baking powder
- pinch salt
- 1.5 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 42 g sugar-free baking chips approx. 1/3 cup
Instructions
- Using mixer, cream together cream cheese and sweetener. Add pumpkin and beat again
- Add vanilla and eggs; beating until combined
- Add dry ingredients, except the chips, and beat to combine
- Mix in chocolate chips
- Cover batter and refrigerate for at least an hour.
- Preheat oven to 350 degrees
- Spray muffin tins liberally with cooking spray.
- Using a small cookie scoop, scoop level scoop into each muffin tin. Makes 36 mini muffins
- Bake for 25-30 minutes. Rotating the pans from the top rack to the bottom, halfway through.
- Allow to cool completely before removing from muffin pans.
- Store in fridge for up to a week. Freeze for up to 2 months.
Nutrition
Serving: 1muffin
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