Cinnamon Pecan Muffins (Sugar-Free, Gluten-Free)
These muffins make the whole house smell like a December morning in Texas — warm, nutty, cinnamon-sweet, and cozy as all get-out. They freeze beautifully and reheat like a dream.
Ingredients
Muffin Batter
- 3 large eggs room temperature
- 1/4 cup unsalted butter melted and cooled
- 1/4 cup cream cheese softened
- 1/3 cup golden erythritol or monk fruit blend
- 1 1/2 cups blanched almond flour
- 1/2 cup chopped pecans
- 2 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 pinch salt
Streusel Topping
- 1/2 cup chopped pecans
- 1 Tbsp unsalted butter melted
- 1 Tbsp golden erythritol
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F. Line 12 muffin cups (you’ll fill 10).
- In one bowl, whisk eggs, melted butter, cream cheese, and erythritol until smooth.
- In another, stir almond flour, baking powder, cinnamon, and salt.
- Add dry to wet. Mix well. Fold in chopped pecans.
- Divide batter among liners, filling 3/4 full.
- Mix streusel topping and sprinkle over each muffin.
- Bake for about 25 to 30 minutes, until the top turns golden and a toothpick poked in the center comes out clean.
- Cool 10 minutes before transferring to a rack.
Notes
Sweetener: Golden erythritol. Rachel’s Real-Talk: These smell like cinnamon cupcakes. Emma always sneaks one when they’re still warm — and honestly, so do I. They’re also a natural fit for my gluten free nut free desserts crowd if you swap the pecans for a nut-free crunchy topping and want something breakfast-ish but still dessert-worthy.