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Low Carb Pumpkin Muffins

Fluffy Low Carb Pumpkin Muffins Recipe

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Calories: 173
Ingredients Method Notes

Ingredients
  

  • 2 cups (200g) almond flour
  • 1/4 cup (30g) coconut flour
  • 1/2 cup granulated erythritol sweetener
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup canned pumpkin puree
  • 1/4 cup melted unsalted butter
  • 1 teaspoon vanilla extract

Method
 

  1. Whisk together the almond flour, coconut flour, sweetener, pumpkin pie spice, baking powder, and salt in a large bowl.
  2. In a separate bowl, whisk the eggs, pumpkin puree, melted butter, and vanilla until smooth.
  3. Pour the wet ingredients into the dry and fold with a spatula just until no dry flour remains.
  4. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Divide batter evenly among the cups and bake for 20 to 22 minutes, until golden and a toothpick comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack.

Notes

The crumb improves as they cool. For the best texture, let them cool completely before storing, then reheat briefly in the microwave for a fresh-from-the-oven feel.