Pumpkin Nut Muffins
Yes, you can still havemuffins on a low-carb diet! When that sweet tooth is calling, this is anexcellent recipe for staying true to your low-carb regime.
Equipment
Ingrediënten
- ½ cup almond flour
- ½ cup erythritol sweetener
- ½ teaspoon baking powder
- ¼ teaspoon pumpkin pie spice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ¼ cup pumpkin purée
- ¼ teaspoon vanilla extract
- 2 ¼ tablespoons butter melted
- 2 large eggs
- ¼ cup crushed walnuts
Instructies
- Preheat air fryer at 190°C for 3 minutes.
- In a large bowl, combine flour, erythritol, baking powder, pumpkin pie spice, nutmeg and salt.
- Set aside.
- In a medium bowl, combine pumpkin purée, vanilla, butter and eggs.
- Pour wet ingredients into bowl with dry ingredients and gently combine.
- Add walnuts to batter.
- Do not overmix.
- Spoon batter into six silicone cupcake liners lightly greased with olive oil.
- Place cupcake liners in air fryer basket and cook for 7 minutes.
- Transfer muffins in silicone liners to a cooling rack to cool for 5 minutes, then serve.
Notes / Tips / Wine Advice:
ROAST PUMPKIN PUREE
A roasted pumpkin puree will provide a richer flavour and it’s easy to make. Simply cut a medium to small pumpkin in half. Scrape out the seeds and place halves, cut side down on a lined baking tray. Heat oven to 180°C and roast for one-and-a-half hours or until a fork can easily pierce them. Cool the pumpkin havles, scoop the pulp out and puree in a blender.
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