EASY | MOIST | FESTIVE

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FALL BAKING

KETO FRIENDLY PUMPKIN MUFFINS

By Hip Hip Gourmet

These perfectly spiced pumpkin muffins give the word 'moist' a whole new meaning.

FIRST THINGS FIRST

add all the wet ingredients into a bowl: the cream, ghee, pumpkin purée, vanilla extract & eggs

STIR, STIR, STIR

until the ingredients are nicely combined

NEXT UP, THE DRY INGREDIENTS

almond flour, sweetener, baking soda, baking powder, pumpkin spice & salt

STIR, STIR, STIR

until they're niiiice and combined

NOW MIX 'EM UP

add the wet ingredients into the dry

USE A HAND BLENDER

to ensure all the ingredients get well combined

GREASE UP YOUR MUFFIN TIN

with oil, ghee or butter to prevent sticking

BATTER UP!

fill those cups with the muffin batter, even out the tops with the back of a spoon then sprinkle on the pumpkin seeds

ANNND THEY'RE OVEN READY!

350° for 22-25 minutes

TA-DA!

I wish you could smell these babies...

SCRATCH THAT

I wish you could TASTE THEM!!!

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