Pumpkin Muffins (Low-Carb)
Easy and Delicious LC Pumpkin Muffins
Easy and Delicious LC Pumpkin Muffins
- 3 large eggs
- frosting:
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 1/2 cups blanched almond flour
- muffins:
- 1/4 tsp celtic sea salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 tbs butter or coconut oil
- 1/2 cup swerve (or 1/3 cup erythritol and 1/2 tsp stevia g
- 1 cup fresh or canned pumpkin
- 4 oz cream cheese or coconut cream
- 2 tbs unsweetened almond milk
- 3 tbs confectioners swerve or a touch of stevia glycerit
- Carbohydrate 6.85439869391026 g
- Cholesterol 252.170833333333 mg
- Fat 35.5753112419872 g
- Fiber 3.39893529443557 g
- Protein 13.0651046634615 g
- Saturated Fat 12.4827529599359 g
- Serving Size 1 1 Serving (119g)
- Sodium 284.391694711538 mg
- Sugar 3.45546339947468 g
- Trans Fat 2.64075914823718 g
- Calories 384 calories
Step-by-step
- Mix almond flour, baking soda, salt, and spices in a bowl.
- Mix butter, sweetener, eggs, and pumpkin until smooth.
- Stir wet ingredients into dry.
- Grease or line muffin tins with paper liners.
- Spoon batter into the pan.
- Bake at 325° for 30-40 minutes.
- Cool and top with cream cheese frosting!
- Mix frosting ingredients and place a dollop on top of muffins.
Hello, everyone! Today, I'm sharing a delicious recipe for low-carb pumpkin muffins. These muffins are moist, flavorful, and perfect for a quick and easy breakfast or snack. They're also a great way to use up any leftover pumpkin puree from Halloween.
These muffins are made with almond flour, which gives them a slightly nutty flavor and a moist texture. They're also sweetened with Swerve, a natural sweetener that doesn't spike blood sugar levels. If you don't have Swerve, you can use erythritol and stevia instead. The muffins are also gluten-free and dairy-free, so they're perfect for people with dietary restrictions.
