Who isn’t tempted sometimes by a big, fluffy muffin oozing with ripe blueberries? You know the ones, those jumbo-size muffins that are found in any bakery on any street in any city. Oftentimes, they actually look a lot better than they taste, as they can be overly sweet or a little on the dry side. And if you eat all of it, you have eaten your carb and calorie allowance for the whole day! Well, these low carb “bakery-style” blueberry muffins will satisfy that bakery muffin craving without all the sugar and flour. A breakfast you can feel good about. Read more
Do you need a breakfast that is delicious, nutritious and easy to take on the go? Look no further than these easy Pumpkin Pie Egg Muffins! They taste exactly like pumpkin pie, but without all the calories, carbs or long hours spent in the kitchen!
1 Cup Canned pumpkin puree (not pie filling)
¼ tsp Vanilla extract
¼ Cup Coconut flour
1 ¾ tsp Pumpkin pie spice
¼ Cup Truvia
For the Nuts:
1 Egg white
1 tsp Truvia
¼ tsp Cinnamon
¼ Cup Pecans, chopped
For the Cinnamon “sugar”:
2 Tbsp Truvia or another erythritol-based sweetener
½ tsp Cinnamon
Preheat your oven to 350 degrees and GENEROUSLY spray a 6 cup muffin tin with cooking spray. *
In a large bowl, whisk together the pumpkin, eggs and vanilla extract until well mixed.
In a separate, small bowl, stir together the coconut flour, pumpkin pie spice and Truvia until well combined. Add the dry ingredients into the pumpkin mixture and stir until totally smooth and mixed. Let stand for 5 minutes.
While the batter is standing, spray a small baking sheet with cooking spray and set aside.
Then, whisk together the Egg white, 1 tsp Truvia and ¼ tsp cinnamon in a small bowl. Add in the chopped pecans and mix around until the pecans are well coated. Place the pecans into a small strainer to eliminate any excess egg white. Spread them onto the prepared baking sheet and set aside.
Divide the pumpkin mixture evenly between 6 muffin cavities, gently spreading out evenly. Bake until they feel set, and the edges just begin to go golden brown, about 30 minutes.
During the last 10 minutes of baking time, place the pan of pecans in the oven to toast them up. Watch them carefully to make sure that they don’t burn. One cooked, let the muffins and nuts cool for 5 minutes in the pan.
Stir together the remaining Truvia and cinnamon and dump into a shallow plate. Remove the muffins from the muffin tin and gently roll the sides and tops in the cinnamon mixture. Take a few pecans and gently stick them inside the top of the muffins.**
*You must spray the muffin tin generously, or the muffins will stick!
** I have made the recipe by just placing the coated pecans on top of the muffins and baking for the full 30 minutes, but they don’t get quite as crunchy this way. I find it’s better to roast them separately and stick them in after, as the muffins are very soft which makes it easy to do so.