Sugar Free Pumpkin Muffins Recipe | Low Carb | Diabetic Friendly | Keto Recipe

Discover the perfect guilt-free indulgence with our Sugar Free Pumpkin Muffins recipe! This low carb and diabetic-friendly treat is a delightful blend of seasonal flavors and healthy ingredients.

Enjoy the taste of fall without the guilt and dive into this scrumptious recipe today!

Ingredients:
3 cups almond flour
1.5 tablespoon baking powder
1.5 teaspoon pumpkin spice use more or less if desired
½ teaspoon salt
¾ cup powdered sweetener sugar substitute use your preferred sweetener
3 large eggs
5 tablespoon unsalted butter
¾ cup pumpkin puree
2 teaspoon vanilla extract
1 tablespoon lakanto maple flavored syrup (Get it on Amazon - https://amzn.to/3n0nlU6)

Instructions:
Start by preheating the oven to 350°F for the upcoming baking process.
Prepare 12 muffin liners on a baking sheet or in a muffin tin.
Use a large mixing bowl to combine the dry ingredients, ensuring an even distribution.
(3 cups almond flour,1.5 tablespoon baking powder,½ teaspoon salt,¾ cup powdered sweetener sugar substitute,1.5 teaspoon pumpkin spice)
In a separate bowl, mix the wet ingredients, achieving a harmonious mixture.
(3 large eggs,5 tablespoon unsalted butter,¾ cup pumpkin puree,2 teaspoon vanilla extract,1 tablespoon lakanto maple flavored syrup)
Gradually integrate the wet ingredients into the dry blend, using a gentle folding motion to marry the two components.
Gently fill each muffin cup using a heaping ice cream scoop. See how I did it in the photos above.
Place the muffins into the preheated oven, allowing the muffins to bake for 25-30 minutes at 350°F, or until a toothpick inserted into the center emerges clean, signifying their readiness.

Full Recipe: https://ihackeddiabetes.com/sugar-free-pumpkin-muffins/

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