Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup Truvia Brown Sugar Blend
- 1 tsp vanilla extract
- 15 oz pumpkin puree
- 1 tsp pumpkin pie spice
- 4 large eggs (room temperature)
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 tbsp baking powder
- For the crumble topping:
- 1/2 cup almond flour
- 1/4 cup Truvia Brown Sugar Blend
- 1 tsp pumpkin pie spice
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Cream butter and Truvia Brown Sugar Blend. Beat in eggs one at a time. Add vanilla and pumpkin puree, mix well.
- Add almond flour, baking powder, pumpkin pie spice, and salt. Mix until smooth.
- For the topping, melt butter and mix with almond flour, Truvia Brown Sugar Blend, and pumpkin pie spice.
- Fill muffin liners with batter. Sprinkle crumble topping on each muffin.
- Bake for 25-30 minutes until a knife comes out clean. Let cool before serving.
Notes
- Let muffins cool completely for the best texture.
- Almond flour makes a softer top compared to regular flour.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Oven Baked
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg