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)


  1. 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.
  2. 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

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    Who doesn’t love pumpkin?
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