These low-carb pumpkin muffins are fluffy, tasty, and perfect for a snack or breakfast! Made with pumpkin puree and almond flour, they bring all the fall vibes without the extra carbs.
Who knew you could enjoy muffins and still be healthy? I sometimes sneak a few for dessert. Pair them with some cream cheese for extra yum—so good! 🎃
Key Ingredients & Substitutions
Almond Flour: The foundation of these muffins! It keeps them low-carb and gives a nice texture. If you’re allergic to nuts, try sunflower seed flour instead, which works similarly.
Coconut Flour: This adds a touch of sweetness and moisture. Coconut flour absorbs a lot of liquid, so don’t skip it! If you’re out, you could use more almond flour—but start with a little less than half the amount of coconut flour.
Sweeteners: Erythritol is great for keeping these muffins low-carb. However, you can substitute it with stevia or monk fruit. Just remember to adjust the quantity as these can vary in sweetness.
Pumpkin Puree: Canned pumpkin is convenient, but you can also use homemade puree. Just make sure to strain it if it’s watery. Squash purées like butternut or acorn work in a pinch, too!
Eggs: They provide structure and moisture. For an egg-free option, use flax eggs—mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg needed and let it rest until it thickens.
What’s the Best Way to Ensure the Muffins Turn Out Light and Fluffy?
Getting that perfect muffin texture is all about mixing. Here are some tips:
- Separate wet and dry ingredients until just combined. Don’t overmix, or your muffins can come out dense.
- Make sure your baking powder and soda are fresh for the best rise. Old leaveners can lead to sad muffins!
- Fill the cups about 3/4 full for the right height—too full and they can overflow.
- Let them cool in the pan briefly, as this helps with their texture. If they cool completely in the pan, they can become soggy.
These tips can make all the difference for perfecting your low-carb pumpkin muffins!
How to Make Low-Carb Pumpkin Muffins
Ingredients You’ll Need:
- 1 1/2 cups almond flour (finely ground)
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 2 large eggs
- 1/2 cup pumpkin puree (canned or fresh)
- 1/3 cup unsweetened almond milk (or other low-carb milk)
- 1/3 cup erythritol or preferred low-carb sweetener
- 1/4 cup melted coconut oil or unsalted butter
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to bake. You’ll need a little time afterward for cooling, so plan for around 40 minutes total. Quick and easy!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, set your oven temperature to 350°F (175°C). While it’s heating up, grab your muffin tin and line it with paper liners or lightly grease it. This way, your muffins won’t stick!
2. Mix the Dry Ingredients:
In a large mixing bowl, take your almond flour, coconut flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk them all together until they are nicely blended. This step ensures your muffins will rise well and have that lovely pumpkin spice flavor!
3. Combine the Wet Ingredients:
In another bowl, crack the eggs and beat them lightly. Add the pumpkin puree, almond milk, erythritol (or your chosen sweetener), melted coconut oil, and vanilla extract. Mix everything until it’s smooth and creamy. You want it well combined for the best texture.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is mixed together. Don’t overdo it; just mix until you can’t see any dry flour. The batter will feel a bit thicker than your standard muffin batter, and that’s perfect!
5. Fill the Muffin Tin:
Scoop the muffin batter into each muffin cup, filling them about 3/4 of the way. This helps them rise nicely without spilling over.
6. Bake to Perfection:
Pop the muffin tray into your preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, they are ready!
7. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them maintain the right texture.
8. Enjoy!
These muffins are delicious warm or at room temperature! They’re perfect for a quick breakfast or a tasty snack during the day. Enjoy your low-carb pumpkin muffins and the cozy flavors they bring!
These muffins feature a moist, tender crumb with comforting pumpkin spice flavors—perfectly low-carb and gluten-free!
Can I Use Sugar Instead of Erythritol?
Yes, you can use sugar, but it will increase the carb count. If you choose to use sugar, about 1/2 cup should work well instead of the 1/3 cup of erythritol. Just remember that sugar will add calories and carbs!
Can I Substitute Different Flours?
While almond and coconut flour keep these muffins low-carb, you can experiment! If you need a nut-free version, try sunflower seed flour in place of almond flour. Keep in mind that different flours may alter the texture and taste, so adjust accordingly.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw them in the fridge or microwave when you’re ready to enjoy!
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Absolutely! Feel free to fold in some low-carb chocolate chips or nuts for added texture and flavor. Just make sure to adjust your dry ingredients slightly if you’re adding a substantial amount to maintain the right batter consistency.
