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Low Carb Pumpkin Muffins Recipe

Low Carb Pumpkin Muffins

Monika Soni
These low carb pumpkin muffins are a cozy autumn treat that won’t derail your healthy habits. Plus, they come together in just 10 minutes of prep—ideal for busy mornings or last-minute cravings.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 0
Calories 231 kcal

Ingredients
  

  • 2 cups super fine almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup coconut oil melted and cooled (or oil of choice)
  • 1/4 cup sugar-free maple flavored syrup
  • 2 large eggs room temperature
  • 1/3 cup pumpkin puree
  • 1 teaspoon gluten-free vanilla extract
  • 1 teaspoon pumpkin spice optional
  • 1/2 cup gluten-free sugar-free chocolate chips (or cocoa nibs)

Instructions
 

  • Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
  • In a large mixing bowl, whisk almond flour, salt, and baking powder.
  • Add in coconut oil, sugar-free maple flavored syrup, eggs, pumpkin, and vanilla extract and mix until well combined.
  • If desired, add in pumpkin spice.
  • Stir in the sugar-free chocolate chips.
  • Spoon batter evenly into your paper liners.
  • Bake for 22-24 minutes or until the center is set.
  • Remove from the oven and let cool for 5-10 minutes before serving.

Nutrition

Calories: 231kcalCarbohydrates: 12gProtein: 7gFat: 18gSaturated Fat: 7gCholesterol: 31mgSodium: 110mgFiber: 7gSugar: 5g
Keyword Gluten-free, healthy baking, Keto-Friendly, Low-carb, pumpkin muffins
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