Low-Carb Pumpkin Muffins

Low-Carb Pumpkin Muffins

Soft, moist, pumpkin-spiced muffins that are perfect for a quick breakfast or snack!

Ingredients

• 1 cup pumpkin puree, unsweetened
• 2 large eggs
• ½ cup almond flour
• ¼ cup coconut flour
• ¼ cup monk fruit sweetener, adjusted to taste
• 2 tbsp melted butter or coconut oil
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp unsweetened almond milk, if needed

Instructions

1. Preheat oven to 175°C (350°F). Line a 12-cup muffin pan with liners.
2. In a bowl, whisk together the pumpkin puree, eggs, melted butter, vanilla, and monk fruit sweetener.
3. In another bowl, combine almond flour, coconut flour, baking powder, pumpkin spice, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Let the batter sit for 2–3 minutes so the coconut flour can absorb moisture. Add almond milk if the batter seems too thick.
6. Divide the batter evenly between the muffin cups.
7. Bake for 18–23 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool for 10 minutes before removing from the pan.

💪 High-Protein Option

For more protein, add ½–1 scoop vanilla protein powder and a splash of almond milk if needed.

Nutrition Notes

• Low-carb: ✅
• No added sugar: ✅
• Keto-friendly: Can be, depending on the pumpkin puree, sweetener, and protein powder used.
• High-protein: Only if protein powder is added.
• Weight-loss friendly: Can fit into a weight-loss diet, but portion size and total daily intake still matter.

Important: Pumpkin naturally contains carbohydrates, so these muffins are not truly zero-carb.