These low-carb pumpkin muffins are a tasty treat that won’t weigh you down. They are soft, fluffy, and packed with the warm flavors of pumpkin and spices!
I love enjoying them with a cup of coffee in the morning. Plus, they are super easy to whip up, making breakfast a breeze. Who doesn’t love a little pumpkin magic in their day? 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is best for this recipe. If you want, you can use homemade puree from roasted pumpkins, but make sure it’s smooth and unsweetened. I find canned puree super convenient!
Eggs: The eggs help bind everything together and keep the muffins fluffy. If you’re vegan or allergic, you could substitute 1/4 cup unsweetened applesauce per egg. It still works well!
Coconut Oil: I love using melted coconut oil for a hint of coconut flavor. If you prefer or need to avoid coconut, you can use unsalted butter or another neutral oil like avocado oil.
Almond Flour & Coconut Flour: These are the stars of the low-carb show! If you can’t use almond flour, sunflower seed flour is a great nut-free alternative. Just note that coconut flour absorbs more moisture, so keep the ratios in mind.
Sweetener: I use powdered erythritol for a no-carb sweet touch. Alternatives like stevia or monk fruit sweetener work too, but check the conversion rates as they can be sweeter.
How Do I Mix the Batter for Perfect Texture?
Mixing the batter correctly is key for fluffy muffins. Here’s how to do it:
- Start by whisking the wet ingredients until smooth — this reduces lumps.
- In a separate bowl, combine the dry ingredients, ensuring the baking powder and baking soda are evenly distributed.
- Gently mix the dry into the wet until just combined. Over-mixing can lead to dense muffins!
Using a spatula helps incorporate everything without being rough. You’ll want to see a thick batter with a few small lumps; that’s perfect!
Enjoy baking your low-carb pumpkin muffins! They’re perfect as a snack or breakfast treat.
Delicious Low-Carb Pumpkin Muffins
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup canned pumpkin puree (unsweetened)
- 4 large eggs
- 1/2 cup coconut oil, melted (or butter)
Flours and Sweeteners:
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup powdered erythritol or your preferred low-carb sweetener
Spices and Raising Agents:
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20–25 minutes to bake, giving you a total time of about 35–40 minutes from start to enjoying these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This step is important for even baking. Line a muffin tin with paper liners or generously grease it to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, pumpkin puree, melted coconut oil, and vanilla extract until everything is well combined and smooth. This creates a lovely base for your muffins.
3. Combine the Dry Ingredients:
In a separate bowl, mix together the almond flour, coconut flour, powdered erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir well to combine all the dry ingredients evenly.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until fully incorporated. You want a thick batter, so be careful not to over-mix; it’s okay if there are a few small lumps!
5. Fill the Muffin Tin:
Spoon the batter evenly into the prepared muffin tin, filling each cavity about 3/4 full. This gives the muffins room to rise without overflowing.
6. Bake Them Up!
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
7. Cool and Store:
Once baked, let the muffins cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. Store any leftovers in an airtight container in the fridge.
8. Enjoy Your Muffins:
Enjoy these low-carb pumpkin muffins warm or at room temperature. They’re great as a snack or for breakfast. Happy baking!
These muffins are not only delightful but also packed with flavors that capture the essence of fall while sticking to your low-carb goals!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth. Make sure it’s unsweetened and has a similar consistency to canned pumpkin puree for the best results in your muffins.
Can I Substitute the Coconut Flour?
Yes! While coconut flour is great for low-carb recipes, you can replace it with more almond flour if you need. Just keep in mind that you may need to adjust the liquid slightly, as coconut flour absorbs more moisture.
How Should I Store These Muffins?
Store your muffins in an airtight container in the fridge for up to 5 days. They also freeze well! Simply place them in a freezer-safe bag, and they’ll last up to 3 months. Thaw in the fridge before enjoying.
Can I Add Extras Like Nuts or Chocolate Chips?
Absolutely! Feel free to fold in low-carb chocolate chips, walnuts, or pecans for added texture and flavor. Just keep an eye on your overall carb count if you’re monitoring it!
