PUMPKIN MUFFINS AT DUNKIN DONUTS RECIPES

Steps:

• Preheat oven to 375°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
• Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
• Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Steps:

• Make the sweet Keto Pie Crust according to these directions.
• Beat together all the ingredients using a hand mixer or whisk. This includes the eggs, erythritol, pumpkin pie spice, salt, pumpkin puree, vanilla and heavy cream. Add in extra stevia for additional sweetness if desired.
• When the pie crust is done baking lower the oven temperature to 350 degrees.
• Add the filling to the partially baked pie crust. Cover the edges with aluminum foil to prevent burning if necessary. Bake for 30-35 minutes at 350 until the filling is set and jiggles slightly.
• Allow the pie to cool completely and then transfer to the fridge to continue cooling. Slice and serve once the pie is cooled.
• Store in the fridge for up to 5 days or in the freezer for 3 weeks.