Low Carb Pumpkin Spice Muffins

Satisfy your fall cravings guilt-free with these Low Carb Pumpkin Spice Muffins, a delicious and wholesome twist on the classic autumn treat. Made with a blend of almond and coconut flours, these gluten-free muffins boast a tender, moist texture and are infused with warm flavors of pumpkin pie spice and cinnamon. Sweetened naturally with erythritol, they're perfect for keto and low-carb lifestyles. To elevate their nutty goodness, chopped pecans are folded into the batter, adding a delightful crunch to each bite. Ready in just 40 minutes with an easy-to-follow recipe, these muffins are perfect for breakfast, a snack, or a cozy dessert. Serve them warm with a dollop of whipped cream or enjoy them straight out of the fridge for a quick treat that’s big on flavor but low on carbs.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 1 tablespoon Baking powder
• 1 tablespoon Pumpkin pie spice
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 4 large Eggs
• 1 cup Pumpkin puree
• 0.25 cup Butter, melted
• 1 teaspoon Vanilla extract
• 0.5 cup Erythritol or other low-carb sweetener
• 0.5 cup Almond milk, unsweetened
• 0.5 cup Chopped pecans

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease them.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt until well combined.

Step 3

In another bowl, beat the eggs until they are well combined. Add in the pumpkin puree, melted butter, vanilla extract, erythritol, and almond milk. Mix well until smooth.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.

Step 5

Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.

Step 6

Spoon the batter into the prepared muffin tins, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Enjoy your low carb pumpkin spice muffins either warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition Facts

Serving size	(1050.1g)

Amount per serving	% Daily Value*
Calories	2532.6

Total Fat 217.1g	0%
Saturated Fat 53.4g	0%
Polyunsaturated Fat 2.2g
Cholesterol 877.6mg	0%
Sodium 2954.2mg	0%
Total Carbohydrate 218.9g	0%
Dietary Fiber 47.7g	0%
Total Sugars 21.0g
Protein 81.4g	0%

Vitamin D 237.0IU	0%
Calcium 925.7mg	0%
Iron 18.2mg	0%
Potassium 1298.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.9%

Protein: 10.3%

Carbs: 27.8%