Its Fall again and you know me, Mrs. Punkin’ Spice.
This is a low glycemic no carb “bread” recipe that I found and modified. Almond flour and coconut flours are sweet as they are, so not much need to add sugar here. Hard to say if it is a muffin or cookie, but it is too sweet to be a biscuit but less sweet than a cupcake. If you are on low carb and low glycemic plans this may help relieve your fall carb cravings.
Makes 6 drop biscuits or muffins
1/2 can pumpkin (Get organic pumpkin on Amazon here)
3/4 cup almond flour (Get Almond Flour on Amazon here)
1/4 cup coconut flour (Get Almond Flour on Amazon here)
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
Dash of ginger
1/2 teaspoon salt
3/4 teaspoons baking soda
3/4 teaspoons baking powder
1 packet splenda
2.5 tablespoons of coconut oil
1 teaspoon of vanilla extract
Combine all ingredients in bowl. Either drop on silpat baking sheet or put in greased muffin tins. Bake at 350 degrees for 20 minutes. Let cool for 5 minutes before consuming. Great by itself, with butter, honey or cashew milk!