You'll love these healthy pumpkin muffins! They are packed with flavour and come together in minutes. The recipe is low carb, ketogenic and sugar free - perfect for diabetics.
Preheat your oven to 175 Celsius / 350 Fahrenheit.
In a food processor or in a bowl with a hand-held electric blender, mix your pumpkin and eggs until smooth.
Add the all other ingredients except the hazelnuts and blend until smooth.
Last, add the hazelnuts, if using, and blend briefly. You want them to add some crunch! The hazelnuts are not essential for the recipe, but their flavour works really well with the pumpkin.
Let the batter sit for a couple of minutes so the coconut flour can absorb the moisture. Then scoop into a muffin pan lined with paper cups and sprinkle with hazelnuts.
Bake around 25 minutes or until lightly browned on top and a knife inserted comes out clean.
See the post how you can make your own cafe-style paper cups.
Can't get hold of pumpkin puree? Instructions on how to make your own are in the post.
Serve on its own or with either whipped cream or sour cream.