These low-carb pumpkin muffins are moist, fluffy, and packed with fall flavors. Made with pumpkin puree and almond flour, they are a tasty treat without the sugar overload!
They smell amazing while baking, making it hard to wait! I like to enjoy mine warm, maybe with a little butter. Just perfect for a cozy day or snack! 😊
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! Make sure it’s unsweetened. If you have fresh pumpkin, you can use that too, just roast and puree it first.
Almond Flour: A great low-carb alternative to regular flour. It gives muffins a nice texture. If you’re allergic to nuts, sunflower seed flour is a good substitute.
Coconut Flour: This flour absorbs a lot of moisture, so a little goes a long way. If you don’t have coconut flour, you can use more almond flour, but you may need to adjust the liquid in your recipe.
Erythritol: This sugar substitute keeps the carbs low. If you prefer, you can use stevia or monk fruit sweetener, just check the conversion since they’re sweeter than erythritol.
Eggs: These add moisture and help bind the ingredients. For a vegan option, use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg, let it sit for a few minutes).
How Do I Ensure My Muffins Come Out Moist and Fluffy?
Achieving moist and fluffy muffins is all about mixing correctly and not overbaking. Here are some tips:
- Mix the wet ingredients well before adding the dry ingredients. This helps everything blend smoothly.
- Combine the dry ingredients separately and then gently fold them into the wet mixture. Overmixing can make them dense.
- Be cautious not to overbake. Keep an eye on them, and check with a toothpick; they’re done when it comes out clean or with a few crumbs.
- Let them cool in the pan for a bit. This helps retain moisture!
Happy baking! Enjoy those delicious low-carb pumpkin muffins! 🎃
Low-Carb Pumpkin Muffins
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (unsweetened)
- 2 large eggs
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or preferred low-carb sweetener
- 1/4 cup melted coconut oil or butter
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 20-25 minutes to bake. Allowing the muffins to cool will take an additional 10 minutes. So, you’ll be enjoying these low-carb treats in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly. If you’re using a muffin tin, either line it with paper liners or grease it well to make removing the muffins easy.
2. Mix Wet Ingredients:
In a large mixing bowl, whisk together the canned pumpkin puree, eggs, melted coconut oil (or butter), almond milk, vanilla extract, and erythritol until the mixture is smooth and well combined. This will be the base for your muffins!
3. Combine Dry Ingredients:
In another bowl, mix together the almond flour, coconut flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. This will help distribute the leavening agents and spices evenly throughout the batter.
4. Combine Wet and Dry Ingredients:
Gradually add your dry ingredients into the bowl with the wet ingredients. Stir gently just until combined—be careful not to overmix! If you’re using nuts, fold them in now to add some crunchy texture.
5. Fill Muffin Cups:
Evenly divide the batter into the muffin cups, filling each about 3/4 of the way full. This gives them space to rise without overflowing.
6. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for 20-25 minutes. They’re ready when a toothpick inserted into the center comes out clean or with just a few crumbs.
7. Cool and Enjoy:
Once baked, allow the muffins to cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely. Now they’re ready to enjoy—ideal for a snack or a breakfast treat!
Enjoy your moist, flavorful, low-carb pumpkin muffins! 🎃
Can I Use a Different Sweetener?
Absolutely! If you prefer, you can use stevia, monk fruit, or even honey, but make sure to adjust the quantity based on the sweetness of the substitute. Keep in mind that honey will add some carbs, so stick with other low-carb options for a true low-carb muffin!
How Should I Store Leftovers?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for about a week, or freeze them for up to 3 months. Just thaw in the fridge overnight when you’re ready to enjoy them again!
Can I Add Other Ingredients?
Definitely! You can mix in unsweetened cocoa powder for chocolate pumpkin muffins, or add in dried fruits like sugar-free cranberries or blueberries for a fruity twist. Just remember to adjust the overall dry ingredients so the batter remains balanced.
What Can I Substitute for Coconut Flour?
If you don’t have coconut flour, you can increase the almond flour by about 1/4 to 1/2 cup, but you might need to increase the wet ingredients slightly as coconut flour absorbs more moisture. Consider adding an extra tablespoon of almond milk to keep the batter moist.