The muffin is flavored with maple and filled with blueberries, topped with a maple glaze. It’s a sugar free, mobile blueberry pancake breakfast on the go.

Keto Bakery Owner

If this is your first time here, you may not know I’ve owned a home keto bakery since 2019. Since that time I’ve been able to perfect keto muffins and cakes and experiment with lots of flavors, extracts, fruits, and sweeteners. You can choose to add the maple butter glaze or eat them without glaze, heated up and topped with butter.

Ingredients for Keto Blueberry Pancake Muffin

Amazon pays me a small commission for the following.

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Swerve Confectioner’s Sweetener
• Avocado Oil
• Baking Powder
• Sour Cream (substitute with coconut milk for dairy free and skip the glaze).
• Blueberries
• Maple Extract

Frozen Blueberries

I prefer frozen blueberries, and I place them in the muffins after the batter is in the liners. This way the batter doesn’t turn blue. Frozen blueberries tend to be sweeter than store-bought unless you have local blueberries you know are sweet.

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More Keto Breakfast Muffins

• Keto Coffee Cake
• Keto Lemon Blueberry Muffin
• Keto Strawberry Muffins
• Keto Carrot Muffin
• Keto Vanilla Glazed Donut Muffins

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Keto Blueberry Pancake Muffins

Low carb, gluten free, sugar free keto blueberry maple muffins that tastes like pancakes.

Course Keto Muffins

Cuisine American

Keyword blueberry, keto muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Muffins

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 cup Swerve Granulated
• 1/2 cup avocado oil
• 6 extra large eggs
• 4 tablespoons sour cream 60 grams
• 1/4 cup almond milk
• 1/4 teaspoon Maple Extract

Maple Glaze Ingredients

• 1/2 cup Swerve Confectioner's Sweetener
• 1/4 cup butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon Maple extract, more if needed
• 1 teaspoon water

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• Mix all dry ingredients except the sweetener. Set aside.
• Beat eggs well.
• Slowly stream in avocado oil.
• Mix sour cream and almond milk, shaken in jar. Add to mix.
• Add maple extract and vanilla extract.
• Gently mix in the dry mixture.
• Do a taste test to see if you have enough maple flavor. Microwave 1 teaspoon of batter for about 20 seconds.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Add blueberries, pressing into batter.
• Bake for 15 to 22 minutes at 350 F. or until golden brown.
• Prepare maple glaze and spoon over the top.

Maple Glaze Instructions

• Heat Confectioner's Swerve Sweetener, butter and maple extract together, stirring until all in incorporated. Immediately spoon on muffins. This will dry to a glaze.
• The muffins are also good without glaze and with butter.

The post Keto Blueberry Pancake Muffin appeared first on Spinach Tiger.

These are very popular in my home keto bakery and for good reason. Full of maple flavor and chopped pecans, topped with a maple glaze, it’s tastes like breakfast and is perfect warmed up.

Keto Maple Pecan Muffins for a Pancake-Like Breakfast

You can make 12 at a time and freeze for your next 12 mornings. All you need to do is microwave for a muffin that tastes like pancakes with maple syrup.

My Secret for the Best Maple Flavor 

The good news about these maple pecan muffins is that they are easy, keto friendly, gluten free and sugar free. My secret to these is using Choc Zero sugar free maple syrup. If you don’t have access to that, you could use maple extract for that maple flavor. The syrup is sugar free, non-gmo, soy free and gluten free.

My Basic Keto Muffin Base

This muffin base makes all kinds of yummy keto muffins. If you add blueberries to each muffin, you have blueberry pancake muffins.

I use almond flour, coconut flour, sour cream, xanthan gum (to hold the cake together), granulated Swerve, baking powder and salt as a muffin base.

To flavor the muffin base,  I added the maple syrup and to add texture I added chopped pecans. You can roast the pecans for about three minutes to increase the flavor. There is no need to add vanilla when adding maple syrup or maple extract. This is the same basic base I use for all my keto muffins, changing flavors and fruits.

Make Keto Muffins Dairy Free

I use sour cream and almond milk, but a reader told me that using coconut cream instead works wonderfully. I would use 3/4 cup to 1 cup. As far as topping these muffins, instead of butter you could sprinkle with Swerve Confection’s Sweetener or drizzle Choc Zero Maple Syrup.

Swerve: My Favorite Sugar Free Sweetener

I use Swerve, a powdered erythritol, which comes in both the granulated form used in the muffin and the confectioner’s form used for the glaze.

Why are my cupcake liners different?

I use these liners in my keto bakery. They are so great when frosting because you can space out the frosting with each bite. You can use regular liners or order these, but they do come in packs of 200.

More Keto Muffins from Spinach Tiger

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Keto Maple Pecan Muffins

Low carb, gluten free, sugar free keto maple pecan muffins that tastes like pancakes.

Course Keto Muffins

Cuisine American

Keyword keto muffins

Prep Time 10 minutes minutes

Servings 12 Muffins

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon freshly ground nutmeg
• 1 cup Swerve Granulated
• 1/2 cup unsalted butter can use avocado oil
• 5 extra large eggs
• 4 tablespoons sour cream 60 grams
• 1/2 cup almond milk unsweetened
• 2 tablespoons Choc Zero Maple Syrup or 1 teaspoon maple extract
• 1/2 cup chopped pecans

Maple Glaze Ingredients

• 1/2 cup Swerve Confectioner's Sweetener
• 1/4 cup butter
• 2 tablespoons Choc Zero Maple syrup or 1/2 teaspoon maple extract

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• Mix all dry ingredients except the sweetener. Set aside.
• If using butter, mix butter with Swerve for about three minutes. If using avocado oil, mix with sweetener.
• Add eggs and mix well for three minutes.
• Add sour cream and almond milk.
• Add Choc zero maple syrup. If you don't have that, add maple extract.
• Gently mix in the dry mixture, followed by pecans. (Save a little pecans for garnish if desired).
• Spray muffin liners with a gluten free baking spray.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Bake for 15 to 22 minutes or until golden brown.
• Prepare maple glaze and spoon over the top.

Maple Glaze Instructions

• Heat Confectioner's Swerve Sweetener, butter and Choc Zero Maple Syrup together, stirring until all in incorporated. Immediately spoon on muffins.
• Garnish with chopped pecans if desired.

The post Keto Maple Pecan Muffins with Maple Glaze appeared first on Spinach Tiger.

This low carb apple almond tart might be the best thing that happens to you this Fall. I’ve already made this twice this week and had to cut it up into pieces and freeze it, or I might eat all of it. I did discover from this that it comes out of the freezer and heats up beautifully.

You cannot believe how good this is. I would go so far as to say as soon as you make this caramelized apple almond tart you will  make it again, and it absolutely should go on your holiday table.

I took inspiration from the Chez Panisse Almond Tart I made here. I switched out the shortbread for a almond flour tart crust and the sugar with Swerve. The great news is that Swerve now makes a brown sugar that is amazing. I caramelized some apples with the almonds before adding it to the heavy cream and baking.

There are a lot of options when making this Grain Free Apple Almond Tart.

• You can switch out the apples for pears (or peaches in summer).
• You can leave out the fruit as the original version did.
• You can leave out fruit and add in unsweetened coconut. (I’m working on a version of that.)
• You can add in different flavors. I used maple extract, but other ideas include an almond extract and depending on fruit used, an orange extract.
• Use a rectangular bottomless tart pan (amazon) to cut into bars or make into a round tart or 6 mini tarts.

The Baking Process for Grain Free Apple Almond Tart

The first thing you need to do is par-bake the tart crust. Keep in mind that almond flour can burn easily so par-bake at 350 Degrees (180 C. ). I only bake for about six minutes before filling with apples, almonds and heavy cream. I make sure to put foil around the edges to avoid burning.

I like to use this rectangular tart pan because it’s easier to cut into squares. This tart is rich and small squares are all you need. I cut it into 16 squares.

Ingredients for Grain Free Apple Almond Tart

Almond flour is used for the crust. Make sure it is blanched super fine almond flour. I like this brand. You can make your own blanched almond flour here.

Swerve Brown Sugar: Before I add the almonds and apples to the tart, I caramelize them on top of the stove using Swerve’s brown sugar. (amazon) It’s a new product and works just like brown sugar.

If you can’t find Swerve brown sugar, you can use regular Swerve.

Heavy Whipping cream brings it together, and is first heated on top of the stove with granulated Swerve and maple extract.    

Low in Carbs

This apple almond tart is a great way to start the Fall season in a healthy, low carb way at 3 net carbs. 

You might also like these recipes

My other most popular keto bar recipe are these low carb grain free maple pecan cheesecake bars.

Grain Free Pumpkin Bars

Crustless Pumpkin Pie Cups, Pecan Streusel Topping

Low Carb Apple Upside Down Cake

More Grain Free Baking from Spinach Tiger

More Keto Recipes from Spinach Tiger

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Grain Caramelized Apple Almond Tart Bars (Low Carb)

A low carb apple almond tart made with swerve's brown sugar and an almond flour pie crust.

Course Low Carb Dessert

Cuisine American

Keyword almonds, apple tart, keto tart

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Calories 228kcal

Author Angela Roberts

Ingredients

• 1 cup heavy cream
• 1 teaspoon maple extract
• 1 teaspoon cinnamon
• 5 tablespoons Swerve brown sugar
• 1/4 cup Swerve Granulated
• 1 1/2 cups apple sliced thinly
• 1 cup sliced almonds

Almond Flour Crust

• 4 tablespoons unsalted butter
• 2 cups almond flour blanched
• 1 egg yolk

Instructions

Almond Flour Crust

• Make Crust First, combining all ingredients. Refrigerate for 30 minutes.
• Remove almond flour pie dough and roll between two pieces of parchment paper or plastic wrap. Place in tart pan. You may need to press it in. There will be enough dough left over to make one small tester.
• Bake at 350 degrees F. for 6 minutes, just enough to set the dough.

Almond Tart Filling

• Peel and cut one to two apples to get about 1 1/2 cups thinly sliced.
• Place one tablespoon butter, brown sugar and cinnamon in small frying pan and sauté apples for a minute. Add almonds. Continue stirring frequently until almonds are golden brown.
• Heat the heavy cream with swerve and maple extract until it boils. Take off heat.
• Add apples and almonds to tart. Pour heavy cream into tart.
• Cover the Crust with foil as almond flour browns very easily.
• Place a sheet pan on the rack beneath the tart, covered in foil in case of run over.
• Turn oven up to 400 degrees and bake for 25 minutes.
• When you take the tart out of the oven, run a butter knife gently around the edges as the caramelization can cause sticking.
• Cool completely before removing.
• Cut into 16 squares.

Nutrition

Serving: 1of 16 | Calories: 228kcal | Carbohydrates: 7g | Fat: 21g | Fiber: 4g

The post Grain Free Apple Almond Tart (Low Carb, Sugar Free) appeared first on Spinach Tiger.

It’s a funny story and it all started with these keto pumpkin cupcakes.

My bakery doesn’t sell cupcakes. I sell what I call little Lala cakes that look like this, but the recipe and servings are the same.

However, you’re not likely to have these little paper cake pans, and are much more likely to have cupcake liners, and this recipe is for cupcakes.  You can also make a sheet pan cake in a quarter sheet pan with this recipe, which would be great for your holiday table.

My Keto Bakery Story

Continuing the bakery story, someone on our online neighborhood forum wanted “someone” to make him some keto sweet potato muffins. I responded asking for the recipe. It was NOT keto, and I laughed reading a regular recipe with flour and sugar.  His response back was “well can’t you make them keto?”  I said “I can do pumpkin.” He picked them up and that night ordered three dozen of various flavors. A home bakery was born. He (Gary) has now ordered at least six times.

I’m still a bit in disbelief that within six weeks, I’ve managed to attain regular weekly clients and have an organized a home bakery offering several flavors of yummy Lala cakes. Most customers reorder, and that’s the validation that these are very good recipes.

I feel so good about being able to help people get off grains and sugar and yet still have the treats and sweets they grew up on. No one in America wants to go without dessert forever. If sugar and heavy carbs got you to chronic disease and obesity, why go back to that life? I encourage my customers to enjoy these treats indefinitely, and to browse this blog for recipes.

Not every client is on a ketogenic diet, but they are avoiding the grains, the sugar, the gluten. The combination of grains, sugar and fat are addicting and keep you hungry when blood sugar rises. These cakes do not do that, as they are made with Swerve, almond flour and coconut flour.

Are these Keto Pumpkin Cupcakes are Dairy Free?

Yes. I use a healthy fat, avocado oil. I used almond milk here to keep this dairy free. You can use heavy cream instead as an option.

How to Safely Sweeten Keto Pumpkin Cupcakes

I love powdered erythritol from Swerve and I wrote about why I use this sweetener here. I have heard clients tell me they purchased keto bakes from other bakeries and experienced leg pain (likely caused from inflammation). It’s very possible those bakeries are using Stevia, which seems to give some people headaches and body pain. I also do not recommend xylitol, as it may cause stomach distress and is very lethal to dogs.

I’ve been eating Swerve for years now with weight loss, not gain and no symptoms, so it’s my go to.

What is a Lala Cake?

The Lala cakes are my signature baked good. They are tart sized cakes that are approximately 3.5 inches in diameter, look like a small tart and hold four ounces. Each cake holds about 2.5 ounces of batter and use less frosting or icing than cupcakes. They are all between 1 and 3 net carbs and contribute to portion control. People are still losing weight and have something sweet and yummy to look forward to.

Nashville Locals Order these from Bakery

The pumpkin is one of my personal favorites. I tweaked my keto pumpkin spice cake and it works so well in small cake form or as pumpkin cupcakes.

Eat Cake for Breakfast

I find they work great on a keto diet or a low-carb diet, especially in the morning, as the high fat content will keep you satiated. You will be getting a good amount of fat, some protein and it’s low carb. These will easily hold you to lunch, and if your office is that type that has a lot of donuts, this is your healthy option. You can replace the almond milk with heavy cream for extra fat.

There are several ways to top these keto pumpkin cupcakes.

• Almond Milk with Swerve Confectioner’s Sweetener
• Heavy Cream or Milk with Swerve Confectioner’s Sweetener
• Buttercream Frosting (Keto) Recipe Here
• Cream Cheese Frosting (Keto) Recipe Here
• Pumpkin Spice Cream Cheese Frosting (Keto) Recipe Here
• Cream Cheese Glaze Here

If you need more stellar pumpkin recipes this season, I have you covered. You will want to browse all of these yummy recipes.

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Keto Pumpkin Cupcakes

Sugar free, grain free, keto pumpkin cupcakes with Maple Cream Glaze

Course Dessert Keto

Cuisine American

Keyword pumpkin, keto, cupcakes, keto cupcakes

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 12 Cupcakes

Calories 279kcal

Equipment

• muffin tin

Ingredients

Dry Ingredients

• 2 1/2 cups almond four
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons pumpkin spice Homemade Recipe Here

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

GLAZE INGREDIENTS

• 1 cup Swerve confectioner's sweetener
• 2 tablespoons almond milk
• 1/4 teaspoon maple extract

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients in a bowl. Set aside.
• Add avocado oil and swerve granular.
• Add eggs one at a time. Mix for one minute each.
• Add pumpkin puree. Mix well.
• Add in dry ingredients. Mix on low until just incorporated.
• Spray cupcake liners.
• Fill each one. This is 12 servings.
• Bake for 15 minutes or until toothpick comes out clean.

GLAZE INSTRUCTiON

• Mix heavy cream or almond milk with maple extract.
• Add Swerve confectioner's sweetener. Mix until creamy. Pour over each cooled cupcake.

Notes

NET CARBS: 2 

The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 

Nutrition

Serving: 1Cupcake | Calories: 279kcal | Carbohydrates: 6g | Protein: 10g | Fat: 23g | Fiber: 4g

The post Keto Pumpkin Cupcakes with Maple Glaze, Grain Free, Dairy Free appeared first on Spinach Tiger.

I’ve had more people ask me for this recipe than anything I’ve ever posted. This picture of the maple pecan bars went absolutely nuts on instagram.  There is a video below to help you.

You’ll want to make this, because this is my most  keto friendly popular post.

This made me a bit nervous because it’s not the typical super sweet pecan bar that resembles pecan bar, but now that I’ve made it several times, I can tell you, it’s addicting.

The Keto Maple Pecan Bar is Keto Friendly, Grain Free and Sugar Free

It’s decadent and yet it’s a keto friendly sweet, low-carb, and paleo friendly.

My inspiration comes from my favorite Christmas cookies,  the Keto Friendly Pecan Tassie.  My love for pecans led to this very easy cookie bar that works for any low carb or keto diet and it’s also diabetic friendly.

I had a friend taste test the first batch who is strictly following keto and she said the texture was perfect, and suggested adding in maple extract.

My husband concurred that the maple extract woke this cookie bar up and has become a family favorite.

This is not just for holidays, but is something you can easily make all year. I can have it all done in under an hour with ten minutes of active time.

How to Make the Almond Flour Crust

The only tricky part, although not difficult, is the almond flour crust. You can press it in with your hands, (instead of rolling it). In my video,  I do roll it between two pieces of parchment paper.  It doesn’t look like it’s going to work, but once you pre-bake it and you must pre-bake, it’s really good, not inferior in any way to other cookie bar bottoms.

As far as the cream cheese part, it’s so simple.

I use room temperature cream cheese, an egg,  powdered erythritol (I use Swerve), vanilla and maple extract and you’re just about done.  In my latest version, I added two tablespoons of sour cream. It’s not totally necessary,  but I like it.

Chop one cup of pecans, bake for about twenty minutes and then chill thoroughly. Cut into squares and take to your next party!

An Important Word about Maple Pecan Bars

Maple pecan bars aren’t a cheesecake, but have a cream cheese filing that is inspired by cheesecake.   After three tries, we flavored the cream cheese mixture with maple extract, and liked this version best. I had tried flavoring with various liquors and that just did not work!

There are also options as to where to place the pecans. In the first version, I put them first before the cream cheese mixture. Either way, it’s good. It’s a matter of how you want it to look. If I put the pecans in first, I save a sprinkling for the top.

A Word About Swerve

My favorite brand of powdered erythritol is Swerve and I wrote an extensive article about it here.

A Word About that Almond Flour Crust

This year I made pumpkin cheesecake bars and didn’t do a side crust, only a bottom. I loved it. You can head over there for that recipe, where I crushed some pecans in the pie dough and I love it.

I Made a Video for Keto Maple Pecan Cheesecake Bars

I used this rectangular tart pan, for this recipe,  but a square tart pan or square baking dish would work, if you plan on cutting them into squares.

If you love this recipe,  you will also love my new recipe for grain free pecan tassies

Keto Friendly Pumpkin Spice Cake

This is a cake with all the flavors of pumpkin pie. We love this so much, it’s part of my home bakery selection.

Low Carb Pumpkin Crumble

Low Carb Spiced Pear Cheesecake Tart

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Grain Free Maple Pecan Bars, (Keto, Low-Carb, Sugar Free)

When pecans and maple come together for a cheesecake bar with an almond crust.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 116kcal

Author Angela Roberts

Equipment

• Rectangular Tart Pan

Ingredients

Tart Crust

• 2 cups almond flour
• 3 tablespoons butter
• 1/2 teaspoon vanilla optional
• 1/3 cup Swerve granulated
• 1 egg

Tart Filling Ingredients

• 8 ounce full fat cream cheese
• 2 tablespoons sour cream newly added and optional
• 1/2 cup Swerve granulated
• 1 egg
• 1 teaspoon maple extract
• 1 cup pecans plus two tablespoons for garnish

Instructions

• Almond Tart Crust Instructions
• Melt butter and mix with almond flour, vanilla and swerve.
• Mix in egg yolk.
• Put in tart pan, by pressing in with fingers.
• Bake for 10 minutes at 350 degrees F.

Make Filling

• Mix cream cheese with sour cream, maple extract, egg, Swerve. Start with 1/2 teaspoon extract and taste.

Tart Instructions

• Chop pecans.
• Mix with a little sea salt.
• Put pecans in pan with tart crust first (although you can reverse this is you want)
• Pour cheesecake mixture.
• Top with two tablespoons chopped pecans for garnish.
• To avoid the tart crust from burning, cover entire tart pan with tin foil. Use a pairing knife, cut out the middle tart part so that only the tart crust is covered.
• Bake for 20 minutes at 350 degrees F. 180 C. or until cream cheese mixture is set.
• Cool completely.
• Refrigerate at least six hour, preferably overnight.
• Cut into 16 squares.

Video

Notes

Pan Used: I used this kind of tart pan, cutting into 16 bars.
You can use any kind of square pan and just put the crust on the bottom as an option.
Use parchment paper if you do that.

Maple Extract: If you can’t get real maple extract, you can skip this part. They are stll good without it.

If using real cane sugar, you can substitute 1 to 1, but do taste filling to see if it’s sweet enough. You might want to start with 1/3 cup sugar for filling and add more as needed.

Nutrition

Serving: 1serving | Calories: 116kcal | Carbohydrates: 2g | Protein: 3g | Fat: 11g | Fiber: 1g

The post Grain Free Maple Pecan Cheesecake Bars with VIDEO appeared first on Spinach Tiger.

Of course, it wouldn’t be Fall without a pumpkin scone, the treat I think everyone has to have at least once in the season. I was recently reminded how important gluten free options are for folks with autoimmune disorders. While I like to caution my readers not to overdo the treats labeled “gluten free,” everyone deserves a pumpkin scone with maple glaze at least once during the season.

Gluten Free Pumpkin Scones with Maple Glaze are Fall’s Best Comfort Food

Scones can be dessert, breakfast or that mid afternoon snack. These will disappear quickly, and make a wonderful brunch item, perhaps along with this Autumn Frittata.

This is not as crumbly as a regular scone, because gluten free products don’t do that. However, if you let these scones completely cool, the texture improves, is more dense than a pumpkin bread, and similar to a fluffy biscuit, yet distinctly a scone sweetened with organic sugar and maple syrup.

I used a lot more pumpkin than what I’ve seen in other recipes, but I’m not changing a thing. These disappeared quickly. I stuck with Bob’s Red Mill 1 to 1 gluten free baking flour. If you have maple extract, you can use that to make a glaze. I made my own baker’s sugar by putting organic cane sugar in the Vitamix and then mixed with maple syrup to make a glaze. You can use confectioner’s sugar for the glaze part.

These are just as good as my gluten free strawberry scones. I have a quite a few gluten free baking options you might want to check out.

My gluten free biscuits have a video and are one of my most popular posts.

More Gluten Free Desserts from Spinach Tiger

More Pumpkin Recipes from Spinach Tiger

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Gluten Free Pumpkin Scones

Gluten free pumpkin scones recipe with maple glaze.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 1/4 cup gluten free flour order here
• 1 tablespoon baking powder order here
• 1 teaspoon sea salt
• 6 tablespoons unsalted butter order here
• 1/2 cup organic cane sugar plus 2 tablespoons order here
• 1 tablespoon pumpkin pie spice or cinnamon recipe here
• 1/2 cup heavy cream
• 2/3 cups pumpkin puree
• 1 egg

Maple Glaze Ingredients (using maple syrup)

• 2 tablespoons tablespoons maple syrup order here
• 2 tablespoons melted butter
• 1 cup confectioner's sugar or make your own - see note

Maple Glaze Ingredients (using maple extract)

• 1/4 teaspoon maple extract order here
• 1 cup confectioner's sugar
• 2 tablespoons milk

Kitchen Tools

• Parchment Paper order here
• Measuring Cups order here
• Measuring Spoons order here

Instructions

• Mix gluten free flour, baking powder, sea salt, pumpkin pie spice and 1/2 cup sugar in a bowl.
• Cut butter into small cubes. Freeze for 15 minutes. Mix into the dry ingredients.
• Mix pumpkin egg, milk, pumpkin puree.
• Mix the pumpkin puree mixture into the flour mixture.
• Bring together to form a round of dough. Pat down.
• Cut into 8 pieces.
• Bake at 400 degrees for 20-25 minutes or until golden brown.

Maple Glaze Instructions Using Maple Syrup

• Put confectioner's sugar in small bowl. Mix maple syrup and melted butter together. Add i slowly, not adding all in. Only add until you have the consistency you want to drizzle onto the scones. If you think it's too runny, add more confectioner's sugar.
• Put glaze on while scones are still hot.

Maple Glaze with Maple Extract

• Heat butter. Add in confectioner's sugar and maple extract. Mix well.
• Drizzle on scones while scones are still hot.
• IMPORTANT: Cool completely before eating.

Notes

Note: You can make your own confectioner's sugar if you have a Vitamix.

The post Gluten Free Pumpkin Scones with Maple Glaze appeared first on Spinach Tiger.