Low Carb Pumpkin Chia Muffins

Today I baked my first low carb pumpkin chia muffins! Did you know eating pumpkins boosts your vision and immune system, lowers blood pressure, helps prevent cancer, feel fuller and sleep better? It’s finally pumpkin season and the reasons to celebrate are many!

Here’s the recipe:

Dry ingredients:

• 1 1/2 cups almond flour
• 1/4 cup ground chia seeds (blend the seeds in a high speed blender)
• 1 tbsp baking powder
• 1 tbsp pumpkin pie spice
• 1/4 cup Swerve
• 5 tbsp pumpkin seeds

Wet ingredients:

• 1 cup pumpkin purée
• 6 large eggs ( separate yolks from white)
• 1/2 cup butter
• 30-40 drops liquid stevia extract
• Coconut oil for greasing

Instructions:

Preheat oven 350 F. Place all dry ingredients apart from pumpkin seeds into a bowl and combine well. Make your own chia seed meal by using a high speed blender or a food processor until powdered.
Separate egg whites from yolks. Using an electric mixer whip up the egg whites until they create soft peaks. In a different bowl place egg yolks, melted butter (wait until cooled), pumpkin purée and stevia.
Start adding the dry mixture into wet mixture until well combined a tablespoon or two at a time while mixing.
Add about a quarter of the whipped egg whites and mix gently. Add the remaining egg whites and fold in the batter with a spatula. Be careful not to deflate the egg whites and keep the batter as fluffly as you can.
Line a muffin tray with muffin paper cups. Grease each cup with a small amount of coconut oil. Spoon the batter into the paper cups and transfer into oven.
Bake for 5 minutes, then sprinkle the pumpkin seeds. Place back in the oven and bake for another 30 minutes or until the tops are golden.
They’re better when cooled. You can store at room temperature for 4 days. You can freeze them up to 3 months, or they can be eaten right away with some butter on top. Yummers!