Low-Carb Pumpkin Muffins
Low-Carb Pumpkin Muffins
Ingredients
For the Dry Ingredients
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
For the Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, cinnamon, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the pumpkin puree, eggs, almond milk, melted butter, and vanilla extract until smooth.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
⏱️ 2 min
- 5
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
⏱️ 2 min
- 6
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
⏱️ 25 min•🌡️ 350
- 7
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Low-Carb Pumpkin Muffins
Ingredients
For the Dry Ingredients
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
For the Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, cinnamon, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the pumpkin puree, eggs, almond milk, melted butter, and vanilla extract until smooth.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
⏱️ 2 min - 5
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
⏱️ 2 min - 6
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
⏱️ 25 min•🌡️ 350 - 7
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min