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
- 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.
- 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.
- Slow your mixer down to med/low and add all remaining ingredients until combined. Don’t overmix.
- Get a regular ice cream scoop and measure 1 scoop of batter per muffin well.
- 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.
- 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