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Pumpkin Spice Muffins
Warm, spiced muffins made with almond flour and pumpkin puree, perfect for a low-carb, fall-inspired treat.
Prep
15
minutes
mins
Cook
20
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
dessert, diabetes friendly
Servings:
4
Calories:
120
kcal
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