Low carb pumpkin muffins
Ingredients
- 1/2 cup coconut flour
- 2 tbsp erythritol
monk fruit sweetener
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 bananas
sliced
- 4 eggs
at room temperature
- 1/2 cup almond butter
- 3/4 cup pumpkin puree
- 1 tbsp vanilla extract
- 1/2 cup chocolate chips
Directions
- 1
Preheat the oven to 350degrees F. Line the muffin pan with cupcake liners and keep it ready.
- 2
In a medium bowl combine the dry ingredients; coconut flour, erythritol, cinnamon, pumpkin pie spice, baking soda and salt. Keep it aside.
- 3
To a blender; add sliced bananas, eggs, almond butter, pumpkin puree and vanilla extract. Blend for a minute and pour the liquid mixture over the flour. Mix the wet and dry until well combined. Fold the chocolate chips into the batter.
- 4
With the help of an ice cream scoop, divide the batter equally into 12 muffins and bake them for 20-22minutes until the muffins look golden on top and the toothpick inserted comes out clean.
- 5
Allow the muffins to cool down for 10 minutes by placing the muffins on a wire rack and serve them later.
Low carb pumpkin muffins
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About this Recipe
Craving a cozy, low-carb treat that perfectly captures the flavors of fall? These low carb pumpkin muffins are your answer, offering warmth and indulgence without the sugar spike, with only 10 minutes of prep and 22 minutes of cook time.
This recipe ingeniously blends coconut flour and erythritol (monk fruit sweetener) to achieve a delicious muffin that fits a low-carb diet, proving you don't need traditional flour or sugar for great flavor. The combination of creamy pumpkin puree, ripe bananas, and rich almond butter works wonders, providing essential moisture and a tender crumb, while the eggs bind everything beautifully. Aromatic ground cinnamon and pumpkin pie spice are key, infusing each bite with that irresistible warmth and autumnal depth, creating a truly comforting experience.
You can anticipate a muffin with a luxuriously moist texture, tender and soft, a stark contrast to many dry low-carb baked goods. The dominant flavor is a delightful blend of earthy pumpkin and a medley of warming spices, subtly sweetened by the erythritol and the ripe bananas. The creamy almond butter adds a nuanced depth, complementing the spiced pumpkin. With every bite, you'll encounter the joyful surprise of melted chocolate chips, providing a touch of classic sweetness that makes these muffins feel utterly indulgent yet surprisingly light and satisfying. They embody cozy fall vibes, making them an ideal treat for any time of day.
Feel free to adjust the sweetness by increasing or decreasing the erythritol. If you prefer, swap the almond butter for another nut butter like cashew butter, or for a nut-free option, sunflower seed butter could work. For a different flavor profile, consider adding chopped walnuts or pecans instead of, or in addition to, the chocolate chips.
These low carb pumpkin muffins are perfect for a wholesome breakfast on the go, a comforting afternoon snack with a cup of coffee, or a healthier dessert option. They truly shine during the autumn months but are delicious year-round.