Pumpkin Honey Muffins

These Keto Pumpkin Honey Muffins are a delightful treat that captures the flavors of fall. Made with almond flour, pumpkin puree, and warm spices, these muffins are moist, tender, and perfect for breakfast or snacking. The addition of sugar-free honey substitute adds a touch of sweetness without compromising your ketogenic lifestyle. Enjoy these muffins with a cup of coffee or tea for a cozy and satisfying treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup keto-friendly sweetener e
• g
• , erythritol or monk fruit sweetener
• 2 tablespoons sugar-free honey substitute e
• g
• , ChocZero or Lakanto
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Instructions:

Preheat the oven to 350F 175C and line a muffin tin with paper liners or grease with cooking spray

In a large bowl, whisk together the almond flour, baking powder, baking soda, pumpkin pie spice, and salt

In another bowl, mix together the pumpkin puree, melted coconut oil, keto-friendly sweetener, sugar-free honey substitute, and eggs until well combined

Add the wet ingredients to the dry ingredients and stir until just combined

Divide the batter evenly among the muffin cups, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely

Serve and enjoy your delicious Pumpkin Honey Muffins

Perfect Jasmine Rice in a Pressure Cooker

Achieve fluffy and perfectly cooked jasmine rice every time with this pressure cooker recipe. Say goodbye to mushy rice

Ingredients:

• 2 cups jasmine rice
• 2 1/2 cups water
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt

Instructions:

Rinse the jasmine rice under cold water until the water runs clear

In the pressure cooker, combine the rinsed rice, water, vegetable oil, and salt

Close and lock the lid of the pressure cooker

Set the valve to the sealing position

Cook on high pressure for 3 minutes

Once the cooking time is complete, allow for a natural pressure release for 10 minutes

Carefully release any remaining pressure, and open the lid

Fluff the rice with a fork, and let it sit uncovered for a few minutes to dry out slightly

Serve the perfect jasmine rice and enjoy

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