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Low Carb Pumpkin Muffins That Taste Amazing - Cozy, Moist, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely ground, blanched)
  • Coconut flour
  • Baking powder
  • Fine sea salt
  • Cinnamon
  • Ground ginger
  • Ground nutmeg
  • Ground cloves (optional but lovely)
  • Eggs
  • Unsweetened pumpkin puree (not pumpkin pie filling)
  • Unsweetened almond milk (or other low carb milk)
  • Melted butter or coconut oil
  • Vanilla extract
  • Granulated low carb sweetener (erythritol/monk fruit blend works great)
  • Optional mix-ins: sugar-free chocolate chips, chopped pecans or walnuts

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves.
  3. Whisk wet ingredients: In another bowl, whisk 3 large eggs, 1 cup pumpkin puree, 1/3 cup melted butter or coconut oil, 1/3 cup unsweetened almond milk, 1–2 teaspoons vanilla, and 1/2 to 3/4 cup granulated low carb sweetener (adjust to taste).
  4. Combine: Pour the wet mixture into the dry. Stir gently until just combined. The batter should be thick but scoopable. Fold in 1/2 cup nuts or sugar-free chocolate chips if using.
  5. Fill: Divide batter among muffin cups, filling about 3/4 full. Smooth tops lightly with a spoon.
  6. Bake: Bake 18–22 minutes, until tops are set and a toothpick comes out clean or with a few moist crumbs. Do not overbake.
  7. Cool: Let muffins cool in the pan 5–10 minutes, then transfer to a rack. They firm up as they cool.