Some days simply call for pumpkin pie! And so why not get all the pumpkin pie flavor that you want in the delicious packet of an egg muffin?!
These might be the most delicious, sweet egg muffins I’ve ever tasted! And not just during pumpkin season - these muffins are great any time of year :)
It’s a great idea to use reusable silicone muffin liners when making egg muffins because they tend to stick to pans and paper liners. Silicone liners are virtually stick-free.
coconut oil spray
1 Banana
2 tablespoons pumpkin puree
6 eggs
½ teaspoon ground cinnamon
pinch of sea salt
1 tablespoon granular Swerve
Preheat the oven to 350 degrees F. Line 6 muffin tin cups with silicone muffin liners or grease with coconut oil.
In a medium bowl, mash the banana until smooth. Mix in the pumpkin. Add the eggs, cinnamon, and salt. Whisk until fully combined. Fill the muffin cups.
Bake for 22 to 24 minutes, until the eggs are fully set. Sprinkle with cinnamon and granular Swerve. Enjoy!
Calories: 82
Fat: 4g
Carbohydrates: 5g
Sodium: 62mg
Fiber: 1g
Protein: 6g
Sugar: 3g