Low carb pumpkin muffins

These sugar-free, gluten-free, and blood sugar-friendly low carb pumpkin muffins are all you need to enjoy the spooky season without being scared about your blood sugar!

Course Dessert

Cuisine American

Diet Diabetic, Low Calorie, Vegetarian

Prep Time 10

Cook Time 22

Total Time 32

Servings muffins

Calories 170kcal

Author Erin Palinski-Wade

Equipment

A muffin pan
Cupcake liners
A medium bowl
A blender
An ice cream scoop

Ingredients

½ cup coconut flour
2 tbsp erythritol (monk fruit sweetener)
1 tsp ground cinnamon
1 tsp pumpkin pie spice
½ tsp baking soda
¼ tsp salt
3 bananas, sliced
4 eggs, at room temperature
½ cup almond butter
¾ cup pumpkin puree
1 tbsp vanilla extract
½ cup chocolate chips

Instructions

Preheat the oven to 350degrees F. Line the muffin pan with cupcake liners and keep it ready.
In a medium bowl combine the dry ingredients; coconut flour, erythritol, cinnamon, pumpkin pie spice, baking soda and salt. Keep it aside.
To a blender; add sliced bananas, eggs, almond butter, pumpkin puree and vanilla extract. Blend for a minute and pour the liquid mixture over the flour. Mix the wet and dry until well combined. Fold the chocolate chips into the batter.
With the help of an ice cream scoop, divide the batter equally into 12 muffins and bake them for 20-22minutes until the muffins look golden on top and the toothpick inserted comes out clean.
Allow the muffins to cool down for 10 minutes by placing the muffins on a wire rack and serve them later.

Notes

Storage:
- Store in an airtight container. Can be left on the counter for a few days, in the fridge for a week, or in the freezer for a few months.
Topping ideas:
- If you like chocolate, melt some chocolate chips to make a chocolate sauce to spread on top.
- Try whipping low-fat cream cheese with a touch of vanilla extract and erythritol to make your own cream cheese frosting!
Substitutions:
- I haven’t tested this recipe with flour substitutions, so be sure to look up the proper measurements if you don’t want to use coconut flour.
- Want more variety? Try swapping the chocolate chips with your favorite nuts or pumpkin seeds.
- No almond butter? No problem. Any nut butter should work in place of almond butter.

Nutrition