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low carb pumpkin muffins

Low Carb Pumpkin Muffins

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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 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

For best results, ensure all ingredients are at room temperature before beginning to mix. This will help the muffins rise evenly and achieve the perfect texture. Additionally, feel free to experiment with add-ins like sugar-free chocolate chips or chopped nuts to add more flavor and texture to your muffins.
Tried this recipe?Let us know how it was!