I wouldn’t wonder if these muffins are the best ever low-carb pumpkin muffins you’ve tasted. And definitely the simplest and easiest to make! They are soft, moist and incredibly yummy.
I’ve developed, tested and fine-tuned this recipe until perfection. I have gone to great pains (well, honestly it was all fun…) to develop this recipe and find the best ingredients and the best ratios so that you can just grab the stuff, mix everything together and bake some amazingly delicious muffins!
TIPS FOR MAKING THE BEST LOW-CARB PUMPKIN SPICE MUFFINS
The batter is really easy to make and it’s ready in no time. It doesn’t need time-consuming beating or creaming of eggs and sweetener.
In the recipe directions I’ve recommended to mix the dry ingredients, so almond flour, pumpkin pie spice and erythritol first before adding the pumpkin and eggs. Often, when baking these muffins, I just put all the ingredients in a large bowl and then beat them with an electric mixer until well mixed and smooth. Sometimes, if there are big lumps of almond flour among the dry ingredients, I tend to break them first with my fingers before adding the pumpkin and eggs. Another way to get rid of lumps is of course sifting the almond flour first.
I’ve noticed no difference in the end result if I just put all the ingredients in a bowl and mix them at the same time, or if I first mix well the dry ingredients and then add the pumpkin and eggs. However, if you want to be absolutely sure that the batter is smooth and there are no lumps of any kind, it is as well to first mix properly the dry ingredients or sift the almond flour.
The muffin cups can be filled until they are almost full. Even the muffins rise in the oven, they usually don’t spill over.
I recommend to cover the muffins with a towel after removing the muffin pan from the oven. This guarantees the moistness and that the surface doesn’t get hard.
I prefer to bake 12 medium size muffins, but feel free to bake muffins of your preferred size. Please take into account that the baking time might vary depending on the size — for mini muffins the time is naturally shorter, and for large muffins longer.
- 1 1/2 cup = 360 ml almond flour
- 1 tablespoon organic pumpkin pie spice
- 2/3 cup = 160 ml erythritol crystals
- 2/3 cup = 160 ml organic pumpkin
- 4 extra large organic eggs
- 1. Preheat oven to 300 °F (150 °C).
- 2. Line a muffin pan with paper liners.
- 3. In a large bowl, combine the almond flour, pumpkin pie spice and erythritol and mix well until there are no lumps.
- 4. Add the pumpkin and eggs and beat with an electric mixer until smooth.
- 5. Scoop the batter into each muffin cup.
- 6. Bake for some 30–40 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.
- 7. Remove the muffin pan from the oven and cover with a towel.
- 8. Let the muffins cool under the towel, remove the towel and the muffins from the pan and serve. For a really indulgent treat, frost the muffins with Quick Low-Carb Cream Cheese Frosting.
- 9. Store in an airtight container.
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||67.9 g||106.2 g||26.3 g||1346 kcal|
|Per muffin if 6 muffins in total:||11.3 g||17.7 g||4.4 g||224 kcal|
|Per muffin if 8 muffins in total:||8.5 g||13.3 g||3.3 g||168 kcal|
|Per muffin if 10 muffins in total:||6.8 g||10.6 g||2.6 g||135 kcal|
|Per muffin if 12 muffins in total:||5.7 g||8.9 g||2.2 g||112 kcal|
|Per muffin if 16 muffins in total:||4.2 g||6.6 g||1.6 g||84 kcal|
|Per muffin if 20 muffins in total:||3.4 g||5.3 g||1.3 g||67 kcal|
|Per muffin if 24 muffins in total:||2.8 g||4.4 g||1.1 g||56 kcal|