Every year during the holidays my family requests these pumpkin pie muffins. They are Rick's favorite and apparently they are also Declan's.
Having family members that are allergic to various foods makes coming up with recipes that everyone enjoys a bit of a challenge. THM has made more options available with the use of specialty ingredients such as almond milk, coconut flour and sprouted flours as well as being friendly to type 2 diabetes that runs both on Rick's side and mine.
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| Pumpkin Pie Muffins |
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These are made with sprouted whole wheat flour and sugar free sweetener which makes them wonderful for not spiking blood sugars and satisfying the craving for sweet baked goods.
The recipe:
Pumpkin Pie Muffins
1 15 oz can pumpkin puree
1/2 cup sweetener that measures 1:1 with sugar or 8 tsp of Pyure Organic Stevia
2 TBS brown sugar sweetener or 1 TBS homemade brown sugar replacement
1/3 cup egg whites
1 tsp vanilla extract
3/4 cup almond milk
2/3 cup sprouted wheat flour
2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
Preheat oven to 350 degrees.
Spray the cups with cooking spray. ( Paper liners make it difficult to remove the cupcakes.)
Mix the pumpkin, sweetener, brown sugar replacement, eggs, vanilla extract and milk.
Add the flour, pumpkin spice, salt, baking powder and baking soda to the
mixture.
Fill each muffin cup.
Bake for twenty minutes and let cool for
twenty minutes.
Remove cupcakes from pan and chill in the fridge for
30 minutes.
Top with whipped cream and sprinkle more pumpkin pie spice
on top and serve. Makes 6 cupcakes.
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, and found a couple articles about how to ferment Now Foods Organic Stevia, White, 4 Ounce
for a liquid version to sweeten my coffee and teas.
