Glenda Thompson 
It’s a crisp autumn afternoon, the leaves outside your window beautiful shades of gold, orange, and red. As you step into your kitchen, the warm, inviting aroma of Pumpkin Spice Muffins fills the air, inviting you to grab a plate full and enjoy them by the fire.
As you take a bite, the tender, moist crumb of the muffin reveals a delightful mix of warm spices – cinnamon, ginger, nutmeg, and cloves – that dance on your tongue and warm your soul.
These muffins are a perfect treat for those managing diabetes, as they’re made with almond flour, pumpkin puree, and natural sweeteners such as allulose or monk fruit extract. The natural sweeteners provide just the right amount of sweetness without raising blood sugar levels, making these muffins a guilt-free indulgence.
Enjoying these Pumpkin Spice Muffins with a steaming mug of coffee or tea, you feel a sense of warmth and contentment wash over you. As with a few simple ingredient swaps, these muffins allow you to enjoy a sweet treat without sabotaging your health.
Ingredients
– 2 cups almond flour
– 1/2 cup allulose or monk fruit sweetener
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/8 tsp ground cloves
– 1/4 tsp salt
– 1 cup pumpkin puree
– 2 large eggs
– 1/4 cup melted coconut oil or butter
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, whisk together the almond flour, sweetener, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a separate bowl, combine the pumpkin puree, eggs, melted coconut oil or butter, and vanilla extract. Mix until well combined.
4. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. Serve the muffins warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
