KETO FLOURLESS PUMPKIN MUFFINS
- 1/2 cup pumpkin puree 140g/4.93oz
- 1/2 cup unsweetened almond butter 140g/4.93oz
- 2 tbsp butter or ghee for paleo
- 3/4 tsp stevia powder
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp cardamon powder
- 1/4 tsp ground ginger
- 1 tsp baking powder
- 1/4 tsp baking soda
- 4 eggs
- Preheat the oven to 190C/375F.
- Mix all of the ingredients in a bowl with a whisk and pour into 7 muffin cups. Place into the oven and bake for 18 minutes.
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