Wheat Free Low Carb Pumpkin Muffins

Indulge in the cozy flavors of fall with these Wheat Free Low Carb Pumpkin Muffins, a perfectly spiced treat that's both healthy and satisfying. Made with nutrient-rich almond and coconut flours, these muffins are completely free of wheat and gluten, making them an excellent choice for those following low-carb or keto lifestyles. Sweetened with erythritol or monk fruit sweetener, and infused with warming spices like cinnamon, nutmeg, and ginger, every bite delivers a burst of pumpkin goodness without the sugar crash. Moistened with creamy pumpkin puree, almond milk, and your choice of melted butter or coconut oil, these muffins boast a tender, fluffy texture that's hard to resist. Ready in just 35 minutes from start to finish, these low-carb muffins are ideal for meal prep, breakfast on-the-go, or a guilt-free snack. Enjoy as is, or top with your favorite sugar-free glaze for an extra layer of indulgence!

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 1 cup Pumpkin puree
• 4 Eggs
• 0.5 cup Granulated erythritol or monk fruit sweetener
• 0.25 cup Unsweetened almond milk
• 0.25 cup Butter or coconut oil (melted)
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.

Step 2

In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.

Step 3

In a separate bowl, whisk together the eggs, pumpkin puree, almond milk, melted butter (or coconut oil), and vanilla extract until smooth and creamy.

Step 4

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

Step 5

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 6

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.

Step 8

Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.

Nutrition Facts

Serving size	(905.4g)

Amount per serving	% Daily Value*
Calories	2054.7

Total Fat 173.8g	0%
Saturated Fat 48.1g	0%
Polyunsaturated Fat 2.1g
Cholesterol 879.9mg	0%
Sodium 1412.8mg	0%
Total Carbohydrate 195.4g	0%
Dietary Fiber 35.1g	0%
Total Sugars 17.4g
Protein 72.7g	0%

Vitamin D 224.0IU	0%
Calcium 736.7mg	0%
Iron 15.0mg	0%
Potassium 919.9mg	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: 59.3%

Protein: 11.0%

Carbs: 29.6%