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–+ servings

Low Carb Pumpkin Chocolate Chip Muffins

Great kid-friendly fall recipe for your Type 1. These are great for lunchbox treats, after dinner treat, or before bed when a BG is trending downwards.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Course Breakfast, Snack
Servings 36 mini muffins

Equipment

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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