Ingredients
Scale
- 5 eggs
- 1/2 c granulated monk fruit
- 1/2 t vanilla
- 1 15 oz can pumpkin puree
- 2 T tapioca flour
- 2 t ground cinnamon
- 1 t ground ginger
- 1/4 t ground nutmeg
- 1/4 t ground cloves
- 1/2 t salt
- 1/4 t baking soda
- 3/4 c heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl with a hand or electric mixer, whisk the eggs.
- Add the granulated monk fruit and whisk until combined.
- Add all remaining ingredients and whisk until combined.
- Line a muffin tin with silicone baking liners or paper muffin liners. Use a ¼ cup measuring cup to fill each muffin tin.
- Bake for 25 minutes at 350 degrees, or until the muffins have domed and are no longer jiggly in the center.
Notes
These muffins freeze perfectly well so are a great breakfast recipe to batch cook.
