Ingredients
• 1 cup pumpkin puree (unsweetened)
• 1/3 cup maple syrup
• 1/4 cup almond milk
• 1 egg
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• Optional: sugar-free powdered erythritol for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 6 cupcake liners.
- In a bowl, mix pumpkin puree, maple syrup, almond milk, egg, and vanilla until smooth.
- In another bowl, whisk almond flour, baking soda, cinnamon, nutmeg, and salt.
- Combine dry ingredients into wet and stir until just blended—don’t overmix.
- Divide batter evenly into the liners (about 3/4 full).
- Bake 20–22 minutes, until a toothpick comes out clean.
- Let cool 5 minutes, then transfer to a rack. Dust with powdered erythritol if desired.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 22 mins , Total Time : 32 mins , Servings : 6 , Calories : 120 , Net Carbs: 8g , Fats: 8g , Protein: 4g