Pumpkin Muffins with Orange Glaze

Makes 9 Muffins

1/4 Cup + 2 Tbls. Almond Flour

1/4 Cup Coconut Flour

1/4 Cup + 1 Tbl. Erythritol

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 tsp. Salt

2 tsp. Cinnamon, ground

1 tsp. Cloves, ground

1/2 tsp. Allspice

1/2 tsp. Xanthan Gum

1/4 Cup Salted Butter, Melted

1/4 Cup + 2 Tbls. Canned 100% Pure Pumpkin

2 Large Eggs

1 tsp. Lemon Juice

1-1/2 tsps. Vanilla Extract


2 ozs. (4 Tbls) Cream Cheese

2 Tbls. Powdered Erythitol

1/8 tsp. Orange Extract (Can substitute with Vanilla Extract, but it’s better with Orange Extract)

1 tsp. Water

Preheat oven to 350. Place muffin liners in muffin tins.

•Melt 1/4 Butter, set aside

•Mix all dry ingredients into a large bowl, until well combined.

•Add all wet ingredients to dry ingredients.

•Place batter into muffin liners filled 1/2 full.

•Bake at 350 for 17 minutes.

•While muffins are baking place glaze ingredients into heatproof bowl on top of stove on low. Use the back of a spoon, to break down the little powdered sweetener chunks.

•Once muffins come out let them cool for 5 minutes on rack.

•Drizzle glaze on top with a spoon.

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