Low-Carb Coconut Flour Pumpkin Spice Muffins
Low-Carb Coconut Flour Pumpkin Spice Muffins
Ingredients
For the Muffins
- 1/2 cup coconut flour
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup erythritol, or other low-carb sweetener to taste
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- 1/4 teaspoon salt
For Garnish (Optional)
- 2 tablespoons chopped pecans
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper liners or grease generously.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the coconut flour, erythritol, baking powder, pumpkin pie spice, and salt. Ensure there are no lumps.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the pumpkin puree, eggs, unsweetened almond milk, melted coconut oil, and vanilla extract until well combined.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; the batter will be thick.
⏱️ 2 min
- 5
Divide the batter evenly among the 6 muffin cups. If desired, sprinkle the chopped pecans over the top of each muffin.
⏱️ 2 min
- 6
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be 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 Coconut Flour Pumpkin Spice Muffins
Ingredients
For the Muffins
- 1/2 cup coconut flour
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup erythritol, or other low-carb sweetener to taste
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- 1/4 teaspoon salt
For Garnish (Optional)
- 2 tablespoons chopped pecans
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper liners or grease generously.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the coconut flour, erythritol, baking powder, pumpkin pie spice, and salt. Ensure there are no lumps.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the pumpkin puree, eggs, unsweetened almond milk, melted coconut oil, and vanilla extract until well combined.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; the batter will be thick.
⏱️ 2 min - 5
Divide the batter evenly among the 6 muffin cups. If desired, sprinkle the chopped pecans over the top of each muffin.
⏱️ 2 min - 6
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be 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