Have a great day! So moist, tender, packed with flavor. I made these muffins for the first time this morning using butter and Splenda. lol I had one for breakfast this morning and even better today. These muffins are delicious! Had one this morning with coffee. Thank you. dairy-free, gluten-free, keto, low carb, muffin, nut-free, paleo, pumpkin, sugar-free, vegetarian, (measured solid, then melted; can sub butter or coconut oil). The best pumpkin muffin recipe I’ve tried yet. Wish I could share a pic. Thinking about gingersnaps next. I’m glad you liked them. Definitely saving the recipe. I am so happy to hear that, Donna! I think somewhere in between the original recipe and the new/improved 2018 amounts will be perfect for me. Fresh out of the oven just minutes ago – delicious muffins! I just took them out of the oven and they are soft and moist on the inside, a little grainy. Let me know how you like them, Alice! That spread sounds delicious! Light and full of flavor, these low carb muffins deliver the best flavors of fall. The amount is the same, so you can use either one (combined with the coconut flour). PERFECTION! Couldn’t even wait for them to cool down. You can use ghee or coconut oil in place of the butter. In the bowl of a stand mixer, beat together the eggs, pumpkin puree, butter, heavy cream, and vanilla. These were amazing. Not much of a baker but these turned out amazing. (This is optional and FREE. (But the way they came out would probably have been perfect for someone just eating them “straight” without cream cheese etc.) Only baked for 15 minutes, too. This site uses Akismet to reduce spam. These were awesome! I haven’t had much luck with low carb baked goods but these are good enough to share with friends who aren’t low carb, I Just made these, double recipe. I have made this recipe many times using almond flour and it always turns out great. I haven't tried it, but I would imagine the recipe would work with psyllium husk powder. The batter was very thick and required 32 minutes total baking time, but the end product was truly amazing. Froze a few. I have tried many of your recipes but today i made these and mixed up a basic cream cheese icing and i thought i had died and gone to heaven. We try to be accurate, but feel free to make your own calculations. . I also added a tablespoon of low carb brown sugar sweetener hoping to get that molassesy flavor! Thank you for this wonderful recipe! Required fields are marked *. Have a great day! I sprinkled a little extra Monkfruit on the tops when I took them out of the oven and it tasted like a crumb topping. I haven’t tried them as mini muffins, but it should work fine. They browned nicely, and I used my new Trudeau Structure silicone muffin pans without liners. The consistency of these is perfect with the blend of almond and coconut flours. We will be making these again soon, probably when she wakes up. I’ve been exploring options for my 4 year old, who was recently diagnosed with Type 1 diabetes & is the pickiest eater alive! Please come back again soon! These sound fantastic!! I’ve developed a gluten allergy after learning about gluten. Fill to the top as recipe states, they do not rise. There were still delicious even with a grainier texture. I think you’ll like it much better! I spend all year looking forward to pumpkin everything! My kitchen is filled with scents of Fall. I bake a lot with Erythritol since trying to stay away from sugar, and find it to be very satisfying. Thanks for providing this recipe. Low carb coconut flour recipes tend to be less heavy than almond flour ones. The flavor was awesome and they seemed moist enough however they didn’t want to hang together. In the bowl of a stand mixer (or with a hand mixer), beat together the eggs, pumpkin puree, butter, heavy cream, and vanilla. Have a great day! This low carb pumpkin muffins recipe with coconut flour and almond flour is super moist and EASY! Still haven’t found a good and healthy sweetener I like yet. So moist and even a little fluffy. . Use an ice cream scoop to divide the batter onto the prepared pan. Second only to your famous cheesecake recipe. Thanks for stopping by! I am so happy you liked the muffins, Julie! Thank you! Any suggestions? Texture is perfect. I LOVE the texture. Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Pregnant daughter loves these so I’m making a batch every week! The best keto muffin recipe ever. So moist! Amazing recipe! The baking time might be reduced a little. I made these today using erythritol rather than allulose and added Lilly’s semi-sweet chocolate chips to the batter. The small amount of carbs comes from the other ingredients (pumpkin, almond flour and coconut flour). Used monk fruit and had no aftertaste. I am allergic to coconut and flax seeds and it’s very difficult to substitute coconut flour. Amount per serving. Hi. Or would it be better to freeze the batter and only cook what I can eat at once? Just made these muffins and they are wonderful! I love all your recipes and you are my go to for when I want to try a new low carb recipe! I am not a fan of the taste that psyllium husk adds, hence my preference for oat fiber. Fill to the top of the muffin liners. You can definitely double it. Unsubscribe at anytime. Thanks! You use granular erythritol in this recipe, Rachael! Made a batch this morning and added a few pieces of pecans. They were very good on their own but I liked them better with more cinnamon added in. I had never tried one that used the same amounts of both almond and coconut flours but I’m sure glad I tried this one….we just love them! I can’t tell you what it means to have even one healthy option for him as his blood sugar levels are a constant battle. Posted September 12, 2017 in categories: Keto Low Carb Almond Flour Recipes Keto Low Carb Breakfast Keto Low Carb Coconut Flour Recipes Keto Low Carb Desserts Keto Low Carb Pumpkin Recipes Keto Low Carb Recipe Videos, Your email address will not be published. I look forward to trying more of your recipes! Perfect texture! I doubled the recipe (to share), and added 1/4 cup of avocado oil so they would be more moist. How to Make Keto Pumpkin Muffins. Loved the fluffy texture..no one would think this was keto! Have been baking low carb for almost a year, and finally found a muffin that tastes wonderful. Thank you for such an amazing recipe…love that they use both coconut and almond flour and you can make them pretty much dairy free! Please DO NOT COPY/PASTE recipe instructions to social media or websites. Let me know how it goes if you give that a try! This is a nice muffin recipe. I left out the sweetener because we don’t like the taste of it and I’m trying to not use any in my Keto diet. I am so happy you liked the muffins, Jeanette! Keto Pumpkin Muffins with coconut flour are moist and delicious, but if you prefer almond flour, it is a suitable conversion at a 1:4 ratio (1/4 cup coconut flour equals 1 cup … Do you have other recipes so I can use more of the coconut flour? Super moist and full of flavor! Thanks! I’m trying to be grain free but it’s hard when all the recipes I find have coconut in them. Simple one bowl recipe. Thanks for stopping by! Hi Mary, After you click the print button, that should take you to a printer-friendly page. If so what would be the nutrition info 12 muffins? If you have coconut oil, that’s a more similar substitute. from your cookbook are the pecan salmon (so yummy!) The pumpkin seeds on top are a nice, tasty touch. They were very moist and tasted great . You’ll love these keto pumpkin muffins Super moist texture, you won’t be able to tell they are made with almond flour and coconut flour. Thank you! These easy keto recipes are sugar-free, LCHF, and often paleo. I know he misses the old days when he could eat what he wanted, but Maya’s recipes are helping him to adapt to a new way, low carb and sugar free. Easy to make and delicious. I made these this morning for my women’s Bible study group. I think these would be really good with a streusal topping. I like grabbing one from the freezer in the mornings when i”m making scrambled eggs. What is the difference and why? So moist and flavorful. She has a gluten-free variation, and you can swap the sugars with sugar-free sweeteners if you’d like. 6-2=4. Very easy to make. Either way, this is one you will turn to again and again. I hope you like them! In love with this recipe, I chose the butter option, my first bite was heavenly buttery with salted publishers on top… Ohhh yessss. The muffins baked up beautifully in 25 min. This will definitely satiate my pumpkin cravings! This post may contain affiliate links, which help keep this content free. Low Carb Pumpkin Muffin Macros. WOW!!! Any suggestions? I am so happy to hear that, Wendy! Thank you so much, Haley! Let me know how it goes if you try! I prefer not to eat any type of sweetener – regular, alcohols, honey, etc. I am so happy you liked them! Thanks for sharing with us, Judy! My only change for next time will be using slightly less butter and/or pumpkin, as I would have preferred the muffins to be slightly drier in the center. To serve, thaw them in the refrigerator overnight. Just made the pumpkin muffins. I have been trying to stay on a low carb diet to help my blood sugar. Click on the times in the instructions below to start a kitchen timer while you cook. What a treat! Had my dinner guests try them too….who aren’t on a keto diet….and they we’re surprised how good they tasted. If you only fill them 1/2 or 3/4 of the way, you won’t get much of the best part – the muffin tops!! Add all the muffin ingredients to a mixing bowl. I Doubled the recipe, so I could use the whole can of pumpkin. Any thoughts on this? Thank you! Smothered in Kerrygold butter and I was in heaven. Add the dry ingredients to the wet ingredients and beat until just combined. Sign up to save your favorite keto recipes and articles for free! I bought the cookbook and am also LOVING that as well! Also did with buttercup squash as that’s what I grow and used coconut oil which worked great. Any thoughts from you or your readers on how they have baked a successful muffin? I'm a mom to three, obsessive planner and roller coasters are my happy place. They came out perfectly! The baking time would be a lot longer. Thank you. Thank you so much, Jaime! My non-keto husband also loves them. Do these freeze well? LOVVVVVVVE the pumpkin muffins!! Chocolate chips are another great add in if you are craving chocolate. Stir well to combine. I just made your pumpkin muffins and they are awesome. These are fabulous!!! The 2nd time I made them, I added a bit more sweetener and spice than the recipe called for, and added chopped walnuts. Kicks things up a little from the usual low-carb toast. Allulose is a natural sweetener, but some people prefer not to use it while following a paleo lifestyle. They crumbled at the lightest touch which I found surprising since they had four eggs. https://thefrugalcaveman.com/keto-pumpkin-pie-muffins-recipe These are absolutely delicious! I found the first print tab which took me to the second screen. and no issues with over-browning. (You’ll end up with more muffins, but it will make the right consistency.) This recipe is awesome!! Can’t wait to make these for Thanksgiving week’s breakfast! I used avocado oil instead of ghee. I really needed this today & had a pat of butter and hot cup of coffee ready before they were out of the oven and had one immediately! I substituted xylitol for the sweetener, which did add a few carbs but I’m a little burned out on the taste of Swerve. Thank you so much! Spoon the batter evenly into the muffin cups and smooth the tops. Thank you so much for this recipe! I pressed chopped walnuts into the tops of mine…yummy! They’re a big hit everywhere I take them!! They have become a staple in our house…breakfast, snack, dessert…these muffins do it all! I used Swerve powdered sweetener because it’s what I had available. The flavor, texture, and moistness is perfect. Going to try some butter on it tomorrow. These pumpkin muffins are absolutely delicious!! I am happy you liked the muffins, Melissa! Hi Kathy, It will depend on the ingredients selected and unfortunately I can’t troubleshoot 3rd party apps. I used granular Swerve and vegan butter (I’m not vegan so eggs are fine, but dairy allergy) and these are perfection. I am so happy to hear that, Christine! Fill the muffin liners to the top (or almost). Don’t worry, the muffins won’t be dry! Hi Irene, Yes, net carbs are total carbs minus fiber and sweetener. Today was your pumpkin ones. Again…Our new favorite Everyone else inside is done ’ ll like it much better than. Time and put the muffin tin with cupcake liners bake these right away, or honey, do have... Services LLC Associates Program regular cupcake size little extra, but it should work fine planning! Was dx ’ d with Diabetes T2, 2 months ago that it ’ still. Only sometimes loves cooking, i only used 1/2 cup of the almond flour s breakfast email a... This low carb pumpkin muffins recipe with golden flax seed meal just tend to get grainy quickly. Or top with keto cream cheese with some sweetener and only used 1/2 C unsalted butter instead using... 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