Pumpkin spice muffins

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.

Course Dessert

Cuisine American

Keyword dessert, diabetes friendly

Prep Time 15

Cook Time 20

Total Time 35

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.