Low Carb Pumpkin Muffins
Tender, scrumptious, and nutritious, these Low Pumpkin Muffins are ridiculously easy to make, gluten-free, grain-free, sugar-free and dairy-free making them perfect.
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Ingredients
- 2 cups super fine almond flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup coconut oil melted and cooled (or oil of choice)
- ¼ cup sugar-free maple flavored syrup
- 2 large eggs room temperature
- ⅓ cup pumpkin puree
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon pumpkin spice optional
- ½ cup gluten-free sugar-free chocolate chips (or cocoa nibs)
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking powder.
- Add in coconut oil, sugar-free maple flavored syrup, eggs, pumpkin, and vanilla extract and mix until well combined.
- If desired, add in pumpkin spice.
- Stir in the sugar-free chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 22-24 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
Store in an airtight container at room temperature.
Video
Nutrition
Serving: 1muffinCalories: 231kcalCarbohydrates: 12gProtein: 7gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 10gCholesterol: 31mgSodium: 110mgFiber: 7gSugar: 5g
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