These low-carb pumpkin muffins are super tasty and perfect for fall! Made with pumpkin puree and almond flour, they are moist, fluffy, and packed with warm spices.
Plus, they’re easy to whip up! When I make them, I can’t resist popping one fresh out of the oven. They make a yummy snack or breakfast, and my kitchen smells amazing! 🎃
Key Ingredients & Substitutions
Almond Flour: This is essential for keeping the muffins low-carb and adds a nice texture. If you need a nut-free option, try sunflower seed flour instead, though it might change the color slightly.
Coconut Flour: This helps absorb moisture, creating fluffiness. If you don’t have coconut flour, you could use more almond flour, but reduce the amount by half since coconut flour is more absorbent.
Erythritol: A popular low-carb sweetener that keeps the muffins sweet without the carbs. If you want to try something different, you can use stevia or monk fruit, but adjust the amount according to their sweetness levels.
Pumpkin Puree: Fresh pumpkin works too! Just cook, puree, and strain it to make sure it’s not too watery. Canned is handy, though! It saves time and keeps things easy.
How Do I Ensure My Muffins Are Fluffy?
Getting those muffins light and fluffy is key! Here are some tips to keep in mind:
- Mix dry ingredients separately from wet ones. This helps prevent clumping and ensures even distribution.
- Don’t overmix the batter. Once combined, stop stirring to keep the muffins light.
- Make sure your eggs are at room temperature. This can help with fluffiness as they blend better with other ingredients.
And lastly, use a toothpick to check if they’re done! If it comes out clean, they’re ready to cool and enjoy!
Low-Carb Pumpkin Muffins
Ingredients You’ll Need:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup powdered erythritol or preferred low-carb sweetener
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1 cup canned pumpkin puree (unsweetened)
- 1/3 cup unsweetened almond milk (or other low-carb milk)
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. With a little cooling time before you enjoy them, your total time investment will be around 40-45 minutes. A great and quick baking option!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
First things first! Preheat your oven to 350°F (175°C). While that’s heating up, line a muffin tin with paper liners. This makes it easy to remove the muffins later.
2. Mix the Dry Ingredients:
In a large bowl, combine the almond flour, coconut flour, powdered erythritol, pumpkin pie spice, baking powder, baking soda, and salt. Whisk everything together until well mixed. This will be the dry portion of your batter.
3. Combine the Wet Ingredients:
In another bowl, crack the eggs and beat them lightly. Add in the pumpkin puree, almond milk, melted coconut oil (or butter), and vanilla extract. Mix until everything is nicely combined and smooth.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir until everything is just combined—be careful not to overmix! You want a nice, smooth batter without any visible pockets of dry flour.
5. Fill the Muffin Cups:
Using a spoon or a measuring cup, divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows room for the muffins to rise while baking.
6. Bake the Muffins:
Place your muffin tin in the oven and bake for about 20-25 minutes. Keep an eye on them! When a toothpick inserted into the center of a muffin comes out clean, they’re done.
7. Cool and Store:
Let the muffins sit in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Once they’re cooled, store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for longer freshness.
Enjoy your moist, fluffy, and delicious low-carb pumpkin muffins! They’re perfect for a snack or a cozy breakfast. Happy baking!
Can I Use Other Sweeteners Instead of Erythritol?
Absolutely! You can substitute erythritol with stevia or monk fruit sweetener, just make sure to adjust the amount according to their sweetness levels, as they tend to be much sweeter than erythritol.
Can I Add Nuts or Chocolate Chips?
Yes, you can! Feel free to fold in some chopped nuts like walnuts or pecans, or sugar-free chocolate chips to the batter for an extra treat. Just make sure it fits within your low-carb guidelines.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator where they will stay fresh for up to a week. You can also freeze them for up to 2 months; just thaw before enjoying!
What If I Don’t Have Almond Milk?
No worries! You can use any other low-carb milk alternative, such as coconut milk or soy milk. If you want to keep it dairy-free, stick with almond milk or a similar plant-based option.
