* Gluten Free * Low Carb * Nut Free
Made from our Low Carb Muffin Mix!
Yield: 8, 1/2″ slices or 8 meal sized muffins or 12 smaller sized muffins
Approximate Nutritional value per slice: 90 calories, 4g protein, 1g fiber,10 carbs, 4g fat
3 slices would be equivalent to breakfast of 2 eggs and toast.
Dry Ingredients
1 bag SunFlour Muffin Mix
2 Tbsp organic coconut palm sugar (or evaporated cane juice or sugar)
¼ tsp baking powder
¾ tsp pumpkin pie spice
Wet Ingredients
2 eggs
2 Tbsp melted butter
1/3 cup pumpkin puree
Optional: ½ cup mini chocolate chips (we prefer non-dairy Enjoy Life chips) and/or nuts
Directions
1. Pre-heat oven to 325 degrees Fahrenheit convection/ 350 conventional oven.
2. Mix dry ingredients together with a whisk.
3. Mix wet ingredients together with fork.
4. Combine wet and dry ingredients with spatula until smooth.
5. Lightly grease a 5″X9″ loaf pan (or, line muffin tins with muffin papers–don’t skip as they are needed for proper rising)
6. Pour batter into loaf pan or paper-lined muffin tins.
7. For bread, bake for 1hr until top is golden brown. Bake muffins for 30-35 minutes.
8. Remove from oven and let cool on rack (1hr for the bread; 25 minutes for the muffins).
Want to make Muffins?
See the adjustments for bake time and process above if using Muffin Mix. You can make your own pumpkin bread and muffins from scratch using SunFlour too. Check out the keto and paleo recipes here!
You can also make pumpkin bread and muffins using our Pancake Mix! Find the recipe here.