Low-carb pumpkin muffins are a delicious and healthy way to enjoy the flavors of fall while staying mindful of your carb intake.
Packed with the natural sweetness of pumpkin, warm spices, and nutritious ingredients, these muffins are perfect for breakfast, snacks, or dessert.
This guide provides a step-by-step recipe for moist, flavorful, and keto-friendly muffins you can enjoy guilt-free.
Why Low Carb Pumpkin Muffins?
Pumpkin is a versatile ingredient that’s naturally low in carbs and rich in vitamins, fiber, and antioxidants.
Combined with almond flour and keto-friendly sweeteners, these muffins offer a healthier alternative to traditional baked goods without compromising on taste or texture.
Ingredients for Low-Carb Pumpkin Muffins
Here’s what you’ll need to make these delicious low-carb muffins:
- Almond Flour – 2 cups: Provides a low-carb base with a tender crumb.
- Baking Powder – 1 teaspoon: Helps the muffins rise and stay fluffy.
- Salt – ¼ teaspoon: Enhances the flavors.
- Pumpkin Puree – 1 cup: Adds moisture, natural sweetness, and a rich pumpkin flavor.
- Eggs – 3 large: Adds structure and keeps the muffins moist.
- Coconut Oil – ¼ cup (melted): Provides healthy fats and richness.
- Low-Carb Sweetener – ½ cup (like erythritol or monk fruit): Sweetens without the carbs.
- Vanilla Extract – 1 teaspoon: Enhances the overall flavor.
- Ground Cinnamon – 1 teaspoon: Adds warmth and complements the pumpkin.
- Nutmeg – ¼ teaspoon: Provides a hint of spice.
- Optional: Chopped Nuts or Seeds – ½ cup: For added crunch and texture.
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