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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