Low Carb Low Fat Pumpkin Muffins
Start your day guilt-free with these Low Carb Low Fat Pumpkin Muffins, a delightful treat that's as healthy as it is delicious! Made with a blend of almond and coconut flours, these muffins are gluten-free and packed with wholesome goodness. The warm spices of ground cinnamon and nutmeg pair perfectly with the natural sweetness of pumpkin puree, while erythritol keeps the recipe low in sugar without sacrificing flavor. With just a hint of melted coconut oil for moisture and unsweetened almond milk to keep things light, these muffins are an ideal choice for anyone following a keto or low-calorie lifestyle. Quick to prep and bake in under 30 minutes, they make for a perfect on-the-go snack, breakfast, or guilt-free dessert. Ready to enjoy straight from the oven or stored for later, these soft, flavorful muffins are a healthy spin on a comforting classic!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.75 cups Pumpkin puree
- 0.25 cups Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cups Granulated erythritol (or another low-calorie sweetener)
- 1 tablespoon Coconut oil (melted)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well-combined.
In a separate, larger mixing bowl, whisk the eggs until slightly frothy. Add the pumpkin puree, almond milk, vanilla extract, granulated erythritol, and melted coconut oil. Mix until smooth.
Gradually fold the dry ingredients into the wet ingredients, stirring gently until the batter is thick and well-mixed. Be careful not to overmix.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve the muffins immediately or store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 13.3 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 563 mg | 43% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
