Since October has blown in already and pumpkins are starting to pop up left and right, I took it upon myself to find some sort of low-carb pumpkin recipe. I ran across this wonderful page and modified the recipe to my liking (and I made it paleo-friendly for my friend at work). They have a nice, moist/dense texture to them while the top crumbles a bit. Wonderful when served warm with butter! The taste is very light pumpkin, sort of like pumpkin bread. If you want it sweeter/spicier, you can probably add some more of the pumpkin pie spice and maybe some liquid non-sugar sweetener. Ingredients, directions, and nutritional info below!
Ingredients (Makes 12 muffins):
- 2 1/2 cups almond flour
- 1/2 cup flax seed meal
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- pinch of salt
- 2 tsp. pumpkin pie spice
- 1/2 stick unsalted butter, softened
- 2 eggs
- 1 tsp. vanilla extract
- 3/4 cup pumpkin puree (I used Libby’s brand, slightly lower-carb)
- 1/3 cup granular Stevia
- Optional: walnuts, pecans, sliced almonds, cream cheese (not included in nutritional counts)
- Preheat oven to 350 degrees. In a bowl, mix together the almond flour, flax seeds, baking powder, baking soda, salt, and pumpkin pie spice. Set aside. In a separate bowl, mix together the butter, pumpkin puree and Stevia. Then mix in the eggs and vanilla extract until well-combined. Slowly add in the dry mixture until it is fully incorporated with the wet ingredients.
- Use cupcake liners or spray a muffin tin with non-stick spray. Evenly distribute the batter evenly in each cup (here’s where you can top them with sliced almonds or whatever else you please). Bake for approximately 15-20 minutes until the tops of the muffins have turned golden brown.
Nutritional Info (available on MFP under “Lauren’s - Low-Carb Pumpkin Muffins”):
Makes 12 muffins
Per muffin - 214kcal | 18g fat | 7g protein | 8g carbs | 5g fiber | 3g net carbs