These Pumpkin Spice Muffins capture the essence of fall with warm spices and a tender, moist texture, all while being low in carbs and sugar. Made with almond flour and real pumpkin, they’re a perfect cozy treat that’s both delicious and nutritious.
Pumpkin Spice Muffins
Warm, spiced muffins made with almond flour and pumpkin puree, perfect for a low-carb, fall-inspired treat.
Servings: 4
Calories: 120kcal
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup sugar substitute erythritol or monk fruit
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, baking powder, spices, and salt.
- In a separate bowl, mix the pumpkin puree, eggs, melted coconut oil, vanilla extract, and sugar substitute.
- Combine the wet and dry ingredients, stirring until just incorporated.
- Spoon the batter into the muffin liners, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition: Carbohydrates: 6g; Protein: 3g; Fat: 10g; Saturated fat: 4g; Fiber: 2g; Sodium: 100mg
