Low Carb Pumpkin Muffins
These low carb pumpkin muffins are bursting with fall flavors without the tons of carbs that are usually in baking recipes!
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1MuffinCalories: 181kcalCarbohydrates: 6gProtein: 7gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 92mgSodium: 201mgPotassium: 78mgFiber: 3gSugar: 1gVitamin A: 3416IUVitamin C: 1mgCalcium: 101mgIron: 2mg
Tried this recipe?Let us know how it was!