Low Carb Pumpkin Muffins
Tender, scrumptious, and nutritious, these Low Carb Pumpkin Muffins are ridiculously easy to make, gluten-free, grain-free, sugar-free and dairy-free making them perfect.
Servings: 12 muffins
Calories: 231kcal
Ingredients
- 2 cups super fine almond flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup coconut oil melted and cooled (or oil of choice)
- ¼ cup sugar-free maple flavored syrup
- 2 large eggs room temperature
- ⅓ cup pumpkin puree
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon pumpkin spice optional
- ½ cup gluten-free sugar-free chocolate chips (or cocoa nibs)
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking powder.
- Add in coconut oil, sugar-free maple flavored syrup, eggs, pumpkin, and vanilla extract and mix until well combined.
- If desired, add in pumpkin spice.
- Stir in the sugar-free chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 22-24 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
Video
Notes
- Fill liners almost to the top - almond flour does not rise as much as wheat flour. We wouldn't want you to miss out on the muffin top.
- Pumpkin puree - do not use pumpkin pie filling as it is loaded with sugar.
- Allow to cool - letting these muffins cool results in the best texture.
- Toothpick test - use a toothpick to insert in the middle of a pumpkin muffin. If it comes out clean, they are ready to be removed. If it does not, give a few more minutes and test again.
- Store in an airtight container at room temperature for 3 days or in the fridge for 5. You can freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 231kcal | Carbohydrates: 12g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 31mg | Sodium: 110mg | Fiber: 7g | Sugar: 5g