Low Carb Pumpkin Spice Muffins
Dive into the cozy flavors of fall with these Low Carb Pumpkin Spice Muffins, an irresistible treat crafted for keto and gluten-free diets. Made with almond and coconut flours, a blend of warm pumpkin pie spice, and naturally sweetened with erythritol, these muffins are packed with flavor while keeping carbs to a minimum. Moist pumpkin puree provides a luscious texture, while a sprinkling of chopped pecans adds delightful crunch to every bite. Ready in just 40 minutes, these muffins are perfect for breakfast, snack time, or even dessert. Enjoy them straight from the oven or toast a batch to store for the week—your low-carb autumn cravings have officially met their match!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 1 tablespoon Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 4 large Eggs
- 1 cup Pumpkin puree
- 0.25 cup Butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Erythritol or other low-carb sweetener
- 0.5 cup Almond milk, unsweetened
- 0.5 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease them.
In a large bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt until well combined.
In another bowl, beat the eggs until they are well combined. Add in the pumpkin puree, melted butter, vanilla extract, erythritol, and almond milk. Mix well until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tins, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your low carb pumpkin spice muffins either warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
2533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.1 g | 278% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 21.0 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 926 mg | 71% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1298 mg | 28% | |
*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.
