Healthy Pumpkin Spice Muffins

Here’s a cozy fall recipe—Pumpkin Spice Muffins—that’s perfect for a mid-morning snack with a little avocado or nut butter, alongside your egg and turkey scramble or with Greek yogurt and berries for breakfast. Made with Allulose, It boasts 5 grams of protein, 2 grams of fiber, and 1 gram of sugar!

Yeilds 10 to 12 muffins

Ingredients:

• 1 ½ cups almond flour

• ¼ cup allulose

• 1 teaspoon cinnamon

• 1 teaspoon pumpkin pie spice

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 2 large eggs

• ½ cup canned pumpkin puree (unsweetened)

• ¼ cup Greek yogurt

• 1 teaspoon vanilla extract

• 1 tablespoon maple syrup (optional)

• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F and line a muffin tin with paper liners.

2. In a large bowl, whisk almond flour, allulose, baking powder, salt, cinnamon, and pumpkin pie spice.

3. In another bowl, whisk together eggs, pumpkin puree, Greek yogurt, vanilla, and maple syrup.

4. Slowly fold the wet ingredients into the dry mixture until just combined. Add nuts if desired.

5. Divide the batter evenly among muffin cups.

6. Bake for 20-25 minutes, or until a toothpick comes out clean. Let cool before enjoying!

Approximate Nutritional Information (per muffin):

• Calories: ~110 kcal

• Protein: ~5 g

• Fat: ~7 g

• Carbohydrates: ~9 g

• Fiber: ~2 g

• Sugar: ~1 g (natural sugars from pumpkin and optional maple syrup)

• Allulose: ~4 g

• Net Carbs: ~3 g

Yeilds 10 to 12 muffins