Low Carb Pumpkin Muffin Recipe
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Pumpkin Streusel Muffins with Stevia In The Raw®

Course Breakfast
Cuisine American
Keyword pumpkin muffins recipe, Stevia In The Raw®
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Author Jessica Burgess

Ingredients

Muffins

  • 15 oz. canned pumpkin
  • 2 eggs
  • 1 cup Stevia In The Raw®
  • 1 tbsp vanilla extract
  • 1 cup almond meal
  • 2/3 cup coconut flour
  • 1 tsp all-spice
  • .5 tsp nutmeg
  • 1.5 tsp cinnamon
  • pinch ground cloves

Streusel

  • 3/4 cup chopped nuts I used almonds, but feel free to use pecans, walnuts
  • 5 Tbsp butter
  • 2 Tbsp Stevia In The Raw®
  • 1 Tbsp cinnamon

Glaze

  • 2 Tbsp heavy cream
  • 1 Tbsp melted butter
  • 2 tsp Stevia In The Raw® to blend to make "powdered"
  • .5 tsp vanilla extract

Instructions

Muffins

  • Preheat oven to 350 degrees
  • In a stand mixer or mixing bowl, mix together the first 4 ingredients until fluffy.
  • In a separate bowl, mix together the almond meal, coconut flour, all-spice, nutmeg, cinnamon, and ground cloves. Then gradually add into the wet ingredients until evenly mixed.
  • Line muffin pan with paper liners, and fill muffin cups all of the way. (Muffins will not rise, so filling to the top will be ok.)
  • Bake at 350 for 20 minutes.

Streusel

  • While baking, prepare streusel. In a small pan on low heat, melt the butter and stir in the nuts, cinnamon and Stevia In The Raw® until coated. Set aside.
  • When muffins have baked 20 minutes, remove pan from oven and sprinkle equal parts of streusel on top of each one.
  • Return muffin pan back to oven and bake for an additional 5 minutes.
  • Remove muffin pan from oven and place pan on a cooling rack for about 5 minutes.
  • Remove muffins from pan and place on cooling rack and let sit until completely cooled.

Glaze

  • In a small bowl, stir together glaze ingredients until mixed.
  • Drizzle as much of the glaze as desired on to each muffin.
  • Serve! Refrigerate any leftovers!