Squash are one of those handy vegetables that are low in carbs and easy to hide in things, so pumpkin muffins seemed like a natural option for M's fall cuisine. I originally made these with macadamia nut flour but I adapted it to accommodate the nut-free policy at his new preschool. I've been testing out different keto-friendly, nut-free flours and I'm really happy with Sunflour so far. It's pretty good on the ratio front - not much different to macadamia nut flour, in fact - and it cooks up well. The only thing I have to worry about is that when you bake it with baking soda, the baking soda and chlorophyll react to turn the baked good green as it cools (just like the Sunflower Seed Surprise cookies). I've started using it with baking powder instead, which is a small hit to the ratio and causes things to fluff up a little more, but overall it's been working fine and the green is minimal.
Ingredients for 2.75:1 muffins:
90g Sunflour
20g coconut flour
10g flaxseed meal
10g psyllium husk powder
7g baking powder
Pinches cinnamon, ground clove, ginger, and nutmeg, to taste
Pinch xanthan gum
65g canned pumpkin
100g ghee, melted
75g 40% cream
150g raw egg, mixed well (~3 large eggs)
25g ChocZero maple syrup (use code THERATIOEDTODDLER for 10% off)
2g imitation vanilla extract
Directions:
Preheat oven to 350 deg F. Line a muffin tin with liners (silicone liners recommended so that fat that cooks out during baking re-absorbs into the muffins rather than a paper liner).
Combine dry ingredients in a medium bowl and mix well.
Combine wet ingredients in a large bowl and whisk well to combine. Slowly add the dry ingredient mixture, stirring well with a fork each time you add a bit. Once everything is combined, use a medium scoop to fill each muffin liner. Note that like most keto batters, this doesn't spread/rise the same way wheat-flour-based batters do, so whatever shape you fill the muffin liner with is the shape it will bake up with (so I like the rounded scoop for a round muffin top).
Bake for 15-17 minutes or until a toothpick inserted into the middle of a muffin comes out clean and the muffins don't "wiggle" much when you tap the pan. Let them cool for 5 min in the pan, then remove to continue cooling on a baking rack.
Makes around 14 200 calorie muffins.
These freeze well in Tupperware for easy defrosting for lunches and snacks!
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