Sunday mornings and muffins just go together in my mind....mostly because when my children were growing up, it was our family tradition.
Today a spicy muffin and cup of coffee was just perfect before our scheduled morning appointment at the gym, quick shower and then off to church. This Pumpkin-Nut muffin was extra yummy with creamy butter and a dollop of sugar-free apricot jam. These will also make great grab and go breakfasts for the busy week ahead.
Pumpkin-Nut Muffins
2 cup flaxseed meal
1/2 cup almond flour
1 cup granulated sweetener
2-1/2 Tbsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1 cup pumpkin puree
1/2 cup melted butter
6 large eggs
1/2 cup finely chopped walnuts
Preheat oven to 350°F. Prepare muffin tin by greasing or spraying with non-stick spray. combine all dry ingredients and mix well. Add pumpkin, melted butter and eggs. Stir until wwell combined but do not over mix. Scoop batter into prepared muffin tins. Divide the chopped nuts between muffin tops. Bake for 22-25 minutes or until just done. Makes 12 large muffins. Each muffin contains 253 calories, 9.09g carbs, 7.10g fiber = 1.99 net carbs.
