Sort ingredients
drsemmel
QR Code
Listen
Pdf
Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake/muffin liners. I recommend using parchment cupcake/muffin liners because the muffins will easily come off and won't stick to the liners.
In a large bowl, add almond flour, erythritol, baking soda, tartar, cinnamon. Whisk until evenly combined.
In a separate large bowl, whisk eggs until well beaten. Whisk in the milk until well combined. Pour in the butter and whisk until smooth. Whisk in pumpkin and vanilla and mix until smooth.
Pour the dry ingredients into the wet ingredients bowl. Whisk until batter is evenly combined.
Using an ice cream scoop (that holds about 5 tbsp of batter), scoop batter into prepared muffin pan, filling each muffin mold about ¾ full.
In a small bowl, add topping ingredients. Stir to evenly mix.
Sprinkle topping over surface of muffins. You should only need about ⅔ of the topping. If you use too much, the muffin tops will brown too much before the muffins are done cooking.
Bake muffins for about 22-28 minutes until tops of muffins are dark golden brown and a toothpick inserted comes out with only a few crumbs clinging.
Allow muffins to cool fully before eating.