2 1/2 cups Now Foods almond flour
1 teaspoon baking soda
1/2 teaspoon salt
3 1/4 teaspoons Pumpkin Spice
1/3 cup Lakanto Sugar-Free Maple-Flavored Syrup
1/2 cup Organic pumpkin puree
1/4 cup coconut oil
1 teaspoon Pure vanilla extract
6 tablespoons Kerry Gold unsalted butter from grass-fed cows
3/4 cup Lakanto Classic granulated Monk Fruit Sweetener
2 teaspoons ground cinnamon
HOW TO DO IT:
Preheat oven to 325 degrees F. Lightly grease a mini muffin tin.
In a large bowl, combine the almond flour, baking soda, salt, and pumpkin spice. Stir until well combined.
In a medium bowl, combine the eggs, sugar-free maple syrup, pumpkin puree, coconut oil, and vanilla. Stir until smooth. Add this egg mixture into the almond flour mixture and stir until combined.
Use a small cookie scoop or tablespoon to spoon the mixture into the mini muffin tin and bake for about 15 minutes or until a toothpick inserted in the center of one of the mini muffins comes out clean
A few minutes before the mini muffins are finished, melt the unsalted butter in a medium sauce and mix the granulated monk fruit sweetener in a medium bowl.
As soon as the mini muffins are cool enough to handle toss each one in the butter and then in the monk fruit sweetener mixture.