Keto Pumpkin Muffins with Pecan Crumble

Cold and crisp weather has me in the mood for anything pumpkin. These pumpkin muffins can be served for breakfast or great as an accompaniment with chicken salad for brunch.  Easy to keep in the freezer and reheat on demand. They make a great grab and go snack.

Preheat oven to 325*

 Combine dry Ingredients:

2 c. Almond flour

2TBSP Coconut flour

1/3 c. Golden monk fruit

1 TBSP baking powder

1/4 tsp Xanthum gum

2 1/2 tsp. Pumpkin pie spice

1/2 tsp. real salt

Set aside.  

Combine liquid ingredients:

1 c. Unsweetened pumpkin puree

4 eggs

1 tsp vanilla

1/2 c. Unsweetened coconut milk 

16 drops of liquid stevia

Add dry ingredients to liquid ingredients until combined.

Pecan Crumble Topping:

1/4 cup almond flour

2 TBSP coconut flour

2 TBSP golden Monk fruit

3 TBSP of chopped pecans

2 tsp cinnamon

6 drops of liquid Stevia

Combine in a small bowl the above ingredients. Using a fork fold in

3 TBSP cold butter until it resembles course crumbles.

Line muffin tin with liners. (Makes 12)

Spoon pumpkin mixture in each tin until 3/4 full, then sprinkle on crumble topping.

Bake 20-25 min. Until toothpick comes out clean.

Let cool. (Monkfruit continues to set up as it cools)

NET CARBS: 5g