Recipe: Low Carb Pumpkin Muffins with Walnut Cinnamon Topping

Dear Reader,

I have been told my earlier pumpkin muffin recipe is more of a crustless pumpkin pie which sounds pretty good to me 😉 But for those of you who prefer a more muffin-y muffin, I developed this recipe which for me at least was more bread-y. Plus I added a walnut cinnamon topping which has to be a good thing. This recipe is low-carb, THM-friendly (as an S snack), gluten-free, and dairy-free.

Low Carb Pumpkin Muffins with Walnut Cinnamon Topping

Ingredients:

1/2 c flax meal

1 c blanched almond flour

1 tsp xantham gum

1/2 c xylitol

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tbsp. baking powder

1 tsp salt

1 c canned pumpkin

1/2 c almond milk

1 tsp vanilla

2 tsp molasses

1/2 c egg whites

Topping ingredients:

3/4 c chopped walnuts

2 tsp truvia (or xylitol or other sweetener)

1 tsp cinnamon

Directions:

  1. Preheat oven to 350 and grease muffin tin.
  2. Mix dry ingredients. Add wet ingredients and stir till well combined.
  3. Place 1/4-1/3 c of mix in each muffin hole (there must be a name for that; what is it??).
Pour the batter in the tins

Pour the batter in the tins

4. Combine walnuts, cinnamon and Truvia. Sprinkle over top of the muffins and press down into the batter lightly.

Chopping walnuts

Chopping walnuts

Press down lightly on the walnut topping

Press down lightly on the walnut topping

5. Place in preheated oven and bake 30-35 minutes or until a  toothpick inserted in the middle the muffins comes out clean.

The finished product

The finished product

Enjoy!
Nebby
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