Pumpkin Munchkins

Gingerbread and Speculoos got married and had a baby! That’s what these taste like, no kidding! It’s fall and I have to be careful not to overdo it with the pumpkin since I like it way more than my family does, but who can say no to pumpkin muffins, amiright? I had to tweak the original recipe right from the start since I was out of regular erythritol, but to be honest, they also didn’t quite look like muffins after they had baked, and the recipe said they were muffins, so I decided to make it my own recipe and give it another name. Voila, Pumpkin Munchkins were born!

Ingredients (for 18 munchkins)

• 2 cups canned pumpkin puree
• 1 cup finely ground almond flour
• 2/3 cup coconut flour
• 1/2 cup granulated erythritol
• 1/2 brown sugar substitute (I use Swerve in all of my cooking)
• 2 large eggs
• 1/2 teaspoon ground nutmeg
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground clove
• 1/2 teaspoon ground ginger
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 baking soda

Instructions

1. Preheat your oven to 350 F and line a muffin tin with silicone liners (if you have them, otherwise paper will do just fine). This recipe yields about 18 munchkins so either line two tins or bake in 2 batches.
2. In a large bowl with an electric mixer on high speed, mix the pumpkin, 2 sweeteners and eggs for about 5 minutes. This will allow air to come into the mixture.
3. Slow your mixer down to med/low and add all remaining ingredients until combined. Don’t overmix.
4. Get a regular ice cream scoop and measure 1 scoop of batter per muffin well.
5. Put your munchkins in the oven and bake for about 35 minutes. Every oven is different so start checking at 30 minutes. Mine took a full 35 minutes. The munchkins will be done when a toothpick is inserted in the middle and comes out clean.
6. These taste even better the day after and can be stored in an airtight container in the fridge for up to 7 days.

What I’ve learned…

• I just want to advocate for silicone liners here. Apart from the fact that they are environmentally conscious, the are awesome to work with! When baking for a crowd or potluck, I still use paper liners, but for my home projects, I always use silicone. They NEVER stick to your food (the are especially handy when making egg muffins), and you don’t have to prep them with oil for a non stick solution. Plus, they come out pretty clean so no cleaning hassle.

Stats per serving (1 muffin)

Calories: 72 (pretty cool, huh?!)

Fat: 4.9 g

Carbs: 6 g

Fiber: 2.8 g

Net Carbs: 3.2 g

Protein: 3.2 g