Desserts

Pumpkin-Pecan Muffins

These muffins make an excellent dessert or holiday breakfast. We used a monk fruit 1:1 sweetener that’s combined with erythritol for a simple sugar swap. For garnish and texture, try adding pecan halves, chopped walnuts, and pepitas on top. For more about this recipe: 4 Natural Sugar Substitutes to…

These muffins make an excellent dessert or holiday breakfast. We used a monk fruit 1:1 sweetener that’s combined with erythritol for a simple sugar swap. For garnish and texture, try adding pecan halves, chopped walnuts, and pepitas on top.

For more about this recipe: 4 Natural Sugar Substitutes to Try in Holiday Baking

Servings
Makes 12 muffins

Ingredients

  • 2 1/2 cups almond flour
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/2 cup butter at room temperature
  • 3/4 cup monk fruit 1:1 sweetener  
  • 4 large eggs 
  • 1 cup pumpkin puree, unsweetened
  • 2 tsp. vanilla extract
  • 1/2 cup chopped pecans

Preparation

  1. Preheat oven to 350°F. Grease 12-cup muffin pan, or line with paper muffin cups. In medium bowl, whisk together almond flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
  2. In standing mixer or large bowl using handheld mixer, beat butter and monk fruit sweetener until creamy and light, scraping down sides of mixing bowl as needed. Beat in eggs one at a time. Beat in pumpkin purée and vanilla. Stir dry ingredients into wet ingredients until well combined; stir in pecans.
  3. Divide muffin mixture among muffin cups. Bake 25 minutes, until puffy and golden, and a tester inserted into muffins comes out clean. Remove from oven and let cool 10 minutes. Remove muffins from tins and serve immediately.