Low Carb Pumpkin Muffins

I don’t know about you, but after my low carb pumpkin pie recipe, I need more pumpkin. Right now.

The muffins are moist, soft, pie-like yet pleasantly wholesome, and packed with fall spices. They’re so flavorful and fragrant, from the oven to the counter they’ll make your house smell like a pleasant pumpkin patch.  These low carb pumpkin muffins are delicious, and can be easily enjoyed for breakfast or dessert.

MAKE IT AT HOME

• Sweetener – Swerve Sweetener
• Almond flour – Bob’s Red Mill Almond Flour
• Coconut Flour – Bob’s Red Mill Coconut Flour
• Pumpkin Puree – Libbys Pure Pumpkin

3.56 from 85 votes

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Low Carb Pumpkin Muffins

Course Breakfast

Servings 10

Author Andres Regalado

Ingredients

• 2 cups pumpkin puree
• 1 cup almond meal
• 2/3 cup coconut flour
• 1 cup Swervesweetener
• 1 tablespoon pumpkin spice
• 1 1/2 teaspoons cinnamon
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs

Instructions

1. Preheat oven to 350. Line muffin pan with liners.
2. In large bowl, beat pumpkin, sweetener and eggs, until fluffy.
3. Beat in the remaining ingredients until fully combined.
4. Scoop batter into prepared muffin pan and bake for 30-35 minutes or until tooth pick (or knife) comes out clean.
5. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and let cool for additional 10 minutes.

Recipe Notes

Serving size: 1 serving (Total recipe makes about 10 servings)
Protein 5.06g, Cals 131, Fat 7.86g, Carbs 10.74g, Fiber 5.05g — NET CARBS: 5.69g