Imagine the warm, inviting aroma of spiced pumpkin filling your kitchen as you bake these delightful Low Carb Pumpkin Muffins.
Picture biting into a moist, perfectly spiced muffin that’s both comforting and guilt-free.
This easy-to-make recipe transforms simple ingredients into a deliciously cozy breakfast treat.
The combination of almond and coconut flour, blended with pumpkin and spices, creates an irresistible texture and flavor.
Let’s bring these muffins to life together!
Kitchen Tools Required
- 1 muffin tin
- 12 muffin liners
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 wire rack
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or preferred low-carb sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and cooking Low Carb Pumpkin Muffins, follow this timeline:
- Preparation Phase (10 minutes):
- 0:00 – 0:02: Read through the entire recipe to familiarize yourself with the steps and ingredients.
- 0:02 – 0:05: Gather all equipment and ingredients. Make sure ingredients are at room temperature.
- 0:05 – 0:07: Preheat the oven to 350°F (175°C) and line the muffin tin with 12 muffin liners.
- 0:07 – 0:10: In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mixing Phase (5 minutes):
- 0:10 – 0:12: In a separate bowl, combine pumpkin puree, almond milk, melted coconut oil, erythritol, eggs, and vanilla extract.
- 0:12 – 0:15: Add the wet ingredients to the dry ingredients and mix until well combined.
- Baking Phase (25 minutes):
- 0:15 – 0:17: Evenly distribute the batter into the prepared muffin liners.
- 0:17 – 0:42: Bake in the preheated oven for 25 minutes.
- Cooling Phase (10 minutes):
- 0:42 – 0:47: Remove muffins from the oven and let them cool in the muffin tin for 5 minutes.
- 0:47 – 0:52: Transfer muffins to a wire rack to cool completely for an additional 5 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, combine pumpkin puree, almond milk, melted coconut oil, erythritol, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until well combined.
Evenly distribute the batter into the prepared muffin liners.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and let them cool in the muffin tin for 5 minutes.
Transfer muffins to a wire rack to cool completely for an additional 5 minutes before serving.
Serving Tips
- Butter or Cream Cheese Spread: Enhance the flavor by spreading a little butter or cream cheese on top of the warm muffins.
- Sugar-Free Maple Syrup Drizzle: Add a touch of sweetness with a drizzle of sugar-free maple syrup.
- Fresh Berries: Serve alongside fresh berries for a burst of freshness and color on your plate.
- Yogurt and Nuts: Pair with a dollop of Greek yogurt and a sprinkle of chopped nuts for added protein and crunch.
- Herbal Tea or Coffee: Complement the muffins with a warm cup of herbal tea or coffee for a cozy breakfast combination.
Storage
To store low carb pumpkin muffins, place them in an airtight container at room temperature for up to three days.
For longer storage, refrigerate for up to a week.
Alternatively, freeze them for up to two months.
Freezing
To freeze low carb pumpkin muffins, cool completely.
Wrap individually in plastic wrap.
Place in a freezer bag and store for up to three months.
Thaw at room temperature before consuming.
Reheating
To reheat low carb pumpkin muffins, place them in a preheated oven at 300°F (150°C) for 5-7 minutes.
Or, microwave for 15-20 seconds until warmed through.
Final Thoughts
Low Carb Pumpkin Muffins are a delightful and healthy breakfast option that can satisfy your pumpkin cravings without the guilt.
These muffins are simple to make, requiring just a few ingredients and minimal prep time.
By using almond and coconut flours, they’re gluten-free and low in carbohydrates, making them perfect for those following a low-carb or ketogenic diet.
The blend of cinnamon, nutmeg, and ginger adds a warm and comforting spice profile that pairs beautifully with the pumpkin puree.
For an extra twist, consider adding sugar-free chocolate chips or chopped nuts to the batter.
Remember to let all ingredients reach room temperature before mixing to guarantee the muffins rise evenly.
With these tips in mind, you’re sure to enjoy a batch of delicious low carb pumpkin muffins that everyone will love.
Frequently Asked Questions
Can I Use a Different Type of Flour Instead of Almond and Coconut?
You can substitute almond and coconut flour with other low-carb options like sunflower seed or flaxseed meal. Make sure to adjust liquid ingredients to maintain consistency. Present muffins with a sprinkle of cinnamon for an appealing touch.
How Can I Make These Muffins Dairy-Free?
To make them dairy-free, use unsweetened almond milk instead of regular milk. Verify your coconut oil is melted and opt for dairy-free chocolate chips if adding. Keep presentation neat by using uniform liners and cooling muffins completely.
What Is a Good Substitute for Erythritol?
You can substitute erythritol with monk fruit sweetener for a similar low-carb option. Make certain it’s granulated for even mixing. For presentation, dust muffins with a little extra cinnamon for an inviting look and added flavor.
Can I Make This Recipe Egg-Free for Vegans?
Yes, you can make it egg-free! Use flaxseeds by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit until thickened. This substitute will bind the ingredients and maintain texture.
How Can I Add More Protein to the Muffins?
To boost protein, replace some almond flour with protein powder. Use Greek yogurt instead of coconut oil for moisture. Present muffins with a sprinkle of crushed nuts on top to enhance both protein content and visual appeal.
Low Carb Pumpkin Muffins
Equipment
- 1 muffin tin
- 12 muffin liner
- 1 large mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Wire rack
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or preferred low-carb sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
- In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, combine pumpkin puree, almond milk, melted coconut oil, erythritol, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Evenly distribute the batter into the prepared muffin liners.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let them cool in the muffin tin for 5 minutes.
- Transfer muffins to a wire rack to cool completely for an additional 5 minutes before serving.
Notes
