These low carb pumpkin muffins are bursting with fall flavors without the tons of carbs that are usually in baking recipes!
If you missed my last post…pumpkin is life right now and I’m not sorry about it! The weather is getting cooler, soup season is approaching, football is coming back and life is good!
What’s even better is being about to enjoy pumpkin treats without so many carbs. At Hello Spoonful, I have talked a lot in the past about how calories are stupid, and during my pregnancy, I had to lower my carbs because that’s what was best for me and Zay. With that being said I want to make sure that you know where I stand on this topic.
Most of the time when we overindulge it is in the carb department, I mean that’s where the good stuff is right?! But as a nutritionist, I know that you can have anything in moderation and be fine. Plus your body needs carbs…so why not choose these muffins to start your day!
More Pumpkin Recipes to Try:
- Healthy Pumpkin Bars with Healthy Cream Cheese Icing
- Flourless Vegan Pumpkin Brownies
- The BEST Pumpkin Protein Muffins
- Healthy Pumpkin Chocolate Chip Cookies
- Soft Baked Pumpkin Snickerdoodle Cookies with White Chocolate Chips
What You Need To Make Low Carb Pumpkin Muffins
- almond flour
- monk fruit sweetener
- sea salt
- baking powder
- pumpkin pie spice
- pumpkin puree
- unsalted butter
- pure vanilla extract
How To Make Pumpkin Muffins – Low Carb Version
Line your muffin tin with paper liners or use a silicone muffin tin and spray with non-stick spray, then preheat the oven to 350 degrees.
Add the almond flour, salt, baking powder, sweetener, and pumpkin pie spice to a large mixing bowl and stir together using a spatula.
Grab another mixing bowl, using an electric mixer, combine the pumpkin, eggs, butter, and vanilla until it’s smooth.
Pour the wet ingredients into the bowl with the flour, and stir together.
Using a spoon or cookie scoop, add about ¾ cup of batter to each muffin cup and bake on the lower rack for no more than 25 minutes.
Once the muffins are finished cooking, let them cool in the pan just until they are warm, then transfer them to a wire cooling rack to finish cooling before serving.
Can You Use a Different Type of Flour?
I’m sure you could, but I haven’t tested it. The thing is, when you are baking with flours such as almond, oat, pastry, and basically anything other than all-purpose, things can get a little messy. Because they are lighter in gluten, and some without any gluten at all, this can change the whole recipe. Basically, if you swap the flour, you are going to have to balance the other ingredients as well.
BUT that doesn’t mean you can’t try it! Plus if you do, please come back and leave a comment so I know how it turns out!
PIN ME FOR LATER
More Healthy-ish Muffin Recipes That Are My Fave:
- Perfect Pecan Pie Muffins
- Gluten Free Chocolate Chip Muffins with Oat Flour
- Almond Flour Banana Muffins – No added Sugar
- Dairy Free Banana Muffins | Made in a Blender!
- Vegan Banana Chocolate Chocolate Chip Muffins
- Healthy Snickerdoodle Muffins Made with Applesauce
- One Bowl Chocolate Chip Zucchini Muffins | Healthy, Clean Ingredients
Low Carb Pumpkin Muffins
- 2 cups almond flour
- ⅔ cup monk fruit sweetener
- 1/2 tsp sea salt
- 2 tsp baking powder
- 1 tbsp pumpkin pie spice
- 1 cup 100% pumpkin puree room temperature
- 6 large eggs room temperature
- 1/4 cup unsalted butter melted
- 1 tsp pure vanilla extract
- Preheat the oven to 350F.
- Line 12 muffin cups with silicone muffin liners or parchment paper muffin liners.
- In a large mixing bowl, combine the almond flour, sweetener, salt, baking powder, and pumpkin pie spice using a spatula.
- In another mixing bowl, combine the pumpkin puree, eggs, butter and vanilla using a hand mixer.
- Add the wet mixture to the dry and mix with a spatula until no dry ingredients remain.
- Scoop the batter into prepared muffin cups filling around ¾ of each cup. Bake for 22-25 minutes on a lower rack, or until golden brown and a toothpick comes out dry after being inserted into the center of a muffin.
- Remove from the oven and let the muffins cool down in the muffin pan until just warm to the touch. Then, place the muffins on the cooling rack and let them completely cool down before serving.