These Low-Carb Pumpkin Muffins are a tasty treat without the extra carbs! Packed with pumpkin flavor and spices, they make a cozy snack or breakfast choice.
Sometimes I bake a batch and enjoy them fresh from the oven. They disappear quickly, so I hide a few for later! Who can resist warm muffins? 🍂
Key Ingredients & Substitutions
Almond Flour: This is a key player in keeping the muffins low-carb. It gives a great texture. If you’re allergic to nuts, try sunflower seed flour, though it can alter the flavor slightly.
Coconut Flour: Just a small amount is used here for added texture. If you don’t have it, you can replace it with more almond flour, but keep in mind that coconut flour absorbs more moisture, so it may change consistency.
Pumpkin Puree: Essential for flavor and moisture. Always opt for plain pumpkin puree instead of pumpkin pie filling, which has added sugars and spices. If unavailable, you can use applesauce as a substitute, but it will add some carbs.
Sweetener: Erythritol is a favorite for low-carb baking. If you prefer, you can use stevia or monk fruit sweetener. Just check the package for conversion details since some are sweeter than sugar.
Eggs: They help bind the ingredients. If you want to make the recipe vegan, substitute with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg, let sit for 5 minutes).
How Do I Ensure My Muffins Are Moist and Fluffy?
For muffins that are moist and fluffy, mix the wet and dry ingredients separately before combining them. This helps to evenly distribute the leavening agents and prevents overmixing, which can make the muffins dense. Here’s how:
- Mix dry ingredients like flours and spices in one bowl very well.
- Create a smooth mixture of all the wet ingredients including eggs and pumpkin in another bowl.
- Combine both mixtures gently until just combined; don’t worry about a few lumps!
Also, measuring the almond and coconut flour accurately, and not packing it in can make a difference in the final texture. Lastly, baking them at the correct temperature helps achieve that perfect rise!
How to Make Low-Carb Pumpkin Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup pumpkin puree (pure pumpkin, not pumpkin pie filling)
- 1/4 cup erythritol or preferred low-carb sweetener
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and about 25 minutes to bake. In total, you’re looking at around 35-40 minutes before you can enjoy your delicious Low-Carb Pumpkin Muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, you can line your muffin tin with paper liners or lightly grease them with a bit of coconut oil or butter to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt. Make sure everything is well combined and there are no lumps in the flour.
3. Prepare the Wet Ingredients:
In another bowl, beat the eggs until they are frothy, then add in the pumpkin puree, erythritol (or sweetener of choice), almond milk, melted coconut oil, and vanilla extract. Mix it all until smooth and creamy.
4. Combine the Mixtures:
Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir until just combined—be careful not to overmix! The batter will be thick but that’s exactly what we want for these muffins.
5. Fill the Muffin Tin:
Divide your batter evenly among the muffin cups, filling each about 3/4 full to give them room to rise while baking.
6. Bake the Muffins:
Place the muffin tray in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
7. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. This helps keep the bottoms from getting too soggy.
8. Enjoy and Store:
These muffins are delicious warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to a week.
Enjoy these moist and flavorful Low-Carb Pumpkin Muffins as a perfect low-carb snack or breakfast option!
Can I Substitute the Almond Flour?
Yes! While almond flour is a key ingredient for a low-carb texture, you can use sunflower seed flour as a nut-free alternative. Keep in mind that the flavor and color may vary slightly, and if using sunflower seed flour, consider adding a little lemon juice to prevent discoloration.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them! Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to two months.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast it until soft, then puree it until smooth. Just ensure the pumpkin is not too watery, as that can affect the batter consistency.
Are There Any Low-Carb Sweetener Alternatives I Can Use?
Yes! Besides erythritol, you can substitute with stevia, monk fruit sweetener, or even allulose. Be sure to check the conversion ratios on the packaging since some sweeteners are sweeter than others, which can impact the overall sweetness of your muffins.
