Pumpkin Muffins (Low-Carb)

Pumpkin Muffins (Low-Carb)
Pumpkin Muffins (Low-Carb)
Easy and Delicious LC Pumpkin Muffins
  • Preparing Time: 15 minutes
  • Total Time: 55 minutes
  • Served Person: 6
vegetarian white meat free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
  • 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

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.

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.