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.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Resting Time 1 hour hr
Total Time 1 hour hr 45 minutes mins
- 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
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.
Serving: 1muffin