Wheat Free Low Carb Pumpkin Muffins
Indulge in the cozy flavors of fall with these Wheat Free Low Carb Pumpkin Muffins, a perfectly spiced treat that's both healthy and satisfying. Made with nutrient-rich almond and coconut flours, these muffins are completely free of wheat and gluten, making them an excellent choice for those following low-carb or keto lifestyles. Sweetened with erythritol or monk fruit sweetener, and infused with warming spices like cinnamon, nutmeg, and ginger, every bite delivers a burst of pumpkin goodness without the sugar crash. Moistened with creamy pumpkin puree, almond milk, and your choice of melted butter or coconut oil, these muffins boast a tender, fluffy texture that's hard to resist. Ready in just 35 minutes from start to finish, these low-carb muffins are ideal for meal prep, breakfast on-the-go, or a guilt-free snack. Enjoy as is, or top with your favorite sugar-free glaze for an extra layer of indulgence!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 cup Pumpkin puree
- 4 Eggs
- 0.5 cup Granulated erythritol or monk fruit sweetener
- 0.25 cup Unsweetened almond milk
- 0.25 cup Butter or coconut oil (melted)
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate bowl, whisk together the eggs, pumpkin puree, almond milk, melted butter (or coconut oil), and vanilla extract until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 17.4 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 737 mg | 57% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 920 mg | 20% | |
*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.
