These low-carb pumpkin muffins are a cozy treat that’s perfect for fall! Packed with warm spices and the delightful flavor of pumpkin, they’re both tasty and healthier.
I love enjoying them warm with a bit of butter on top. It feels like a hug in a muffin! Plus, they’re easy to whip up, making them perfect for busy mornings. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use plain pumpkin puree, not pie filling. You can also use homemade pumpkin puree if you have fresh pumpkin, just roast and blend it until smooth!
Sweetener: Erythritol is great for keeping these muffins low-carb. If you prefer, you could switch it for monk fruit sweetener or stevia, but adjust the amounts since they can be sweeter.
Flours: Almond flour and coconut flour work well together for a light, fluffy texture. If you’re nut-free, consider using sunflower seed flour instead of almond flour, but be aware it may change the flavor slightly.
Oil: Coconut oil gives these muffins a nice moisture and flavor. If you don’t have it, melted butter can be a great substitute, or even olive oil for a lighter taste.
How Do You Get the Muffins to Rise Properly?
The key to fluffy muffins is ensuring your leavening agents are fresh. Baking powder and baking soda can lose their potency over time, so always check their expiration date!
- Start by preheating your oven to ensure a consistent baking temperature.
- Mix your dry ingredients separately to ensure even distribution of baking powder and soda.
- Don’t overmix the batter; mix until just combined to keep the muffins airy.
- Fill muffin cups to about three-quarters full to give them room to rise without overflowing.
- Check for doneness with a toothpick—the muffins are ready when it comes out clean.
How to Make Low-Carb Pumpkin Muffins
Ingredients You’ll Need:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/3 cup coconut oil, melted (or butter)
- 1/3 cup erythritol or preferred low-carb sweetener
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tsp vanilla extract
How Much Time Will You Need?
This delicious low-carb pumpkin muffin recipe will take approximately 10 minutes to prepare and 20-25 minutes to bake, plus additional cooling time. In total, you’re looking at around 45 minutes from start to finish before you can enjoy these yummy muffins!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a muffin tin with paper liners or grease it well with oil or butter to prevent sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, whisk together the eggs, pumpkin puree, almond milk, melted coconut oil, erythritol, and vanilla extract until everything is smooth and well combined. This is where the delicious pumpkin flavor starts coming together!
3. Combine Dry Ingredients:
In a separate bowl, sift together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Mixing the dry ingredients separately helps to ensure even distribution of the leavening agents.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a thick batter is exactly what you want!
5. Fill the Muffin Cups:
Using a spoon or a muffin scoop, divide the batter evenly into the prepared muffin cups. Fill each cup about three-quarters full to allow room for the muffins to rise while baking.
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready!
7. Cooling Time:
Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5-10 minutes. Then, transfer the muffins to a wire rack to cool completely.
8. Serve and Enjoy:
These muffins can be enjoyed warm or at room temperature. For an extra treat, consider spreading a little butter or cream cheese on top. Enjoy these moist and flavorful low-carb pumpkin muffins bursting with autumn goodness!
Can I Substitute the Almond Flour?
Yes, if you need a nut-free option, you can use sunflower seed flour instead of almond flour. Keep in mind that it might slightly change the flavor and color of the muffins.
Can I Make These Muffins Vegan?
Absolutely! You can replace the eggs with a flaxseed or chia seed egg. To make one egg substitute, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, letting it sit for 5 minutes until it becomes gel-like.
Can I Store Leftover Muffins?
Yes, store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months. Just thaw and reheat before serving!
What’s the Best Way to Enjoy These Muffins?
These muffins are delicious on their own, but for an extra treat, you can enjoy them warm with butter, cream cheese, or even a drizzle of sugar-free maple syrup!
