Low Carb Pumpkin Spice Muffin Recipe

Low Carb Pumpkin Spice Muffin Recipe


Next up in my all things pumpkin spice series--- Low Carb Pumpkin Spice Muffins!

These keto-friendly pumpkin muffins are loaded with the flavors of fall.

Coconut flour really does the trick for these pumpkin muffins as it's inherent sweetness really rounds out the flavor of the end result!


low carb pumpkin spice muffin recipe keto pumpkin muffins stacked on top of each other


Low Carb Pumpkin Spice Muffin Macros

96% Fat ~ 2% Net Carb ~ 2% Protein


Low Carb Pumpkin Spice Muffin Recipe

Course: Breakfast, Dessert, Snack
Cuisine: Keto
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 121kcal
Author: Tara Wright
This keto friendly, low-carb pumpkin spice muffin recipe is just the thing for fall mornings. Top them with real whipped cream for a delectable low carb treat!
Print Recipe

Instructions

  • Preheat oven to 325 degrees or 300 degrees convection.
  • Prepare your cupcake pan with liners or by greasing liberally with butter or coconut oil.
  • In a large mixing bowl, combine pumpkin puree, eggs, cream, oil, Bocha Sweet, liquid stevia, yakon syrup and vanilla and blend on low for about one minute.
  • Add the coconut flour, Acacia powder and xanthan gum and beat on low for approximately two minutes. Scrape down the sides of the bowl a few times.
  • Finally, add the cream of tarter and baking soda and blend until combined.
  • Split the batter between 12 cupcake tins, filling to about 3/4 of the way full.
  • Bake at 325 or 300 degrees convection for 23-25 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake.
  • Allow to cool completely before removing from the cupcake pan.

Notes

These are great topped with real whipped cream!
You can use 1 1/2 tsp grain-free baking powder as a substitution for the baking soda and cream of tartar in this recipe.
Note: Nutrition values are estimates.

Nutrition

Calories: 121kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 236mg | Potassium: 68mg | Fiber: 2g | Sugar: 0g | Vitamin A: 35.9% | Vitamin C: 0.7% | Calcium: 1.9% | Iron: 3.3%



The Perfect Low Carb Pumpkin Spice Muffin Recipe


These low carb pumpkin spice muffins are grain free, added sugar free, low carb and packed full of good-for-you ingredients.

Go ahead...allow yourself something sweet on the keto diet 🙂


how to make low carb pumpkin spice muffin recipe finished

Can I Substitute??


Keto Sweetener Substitutions for Low Carb Pumpkin Spice Muffins

If you haven't already tried Bocha Sweet, I highly recommend you do.

It's a superfood alternative sweetener made from a Japanese pumpkin called the Kabocha pumpkin.

Most alternative sweeteners will work in this recipe. You can use Monk Fruit Sweetener, Xylitol or a blend like Swerve.

I have not tested this recipe using 100% liquid stevia because I'm not confident of the results without the bulk of some kind of granulated sugar substitute.

You can substitute molasses for yakon syrup. The purpose of this ingredient is to give that brown sugar flavor to the low carb pumpkin spice muffins!

What is your favorite Keto Sweetener? Comment below and let me know!

Flour Substitutions for Low Carb Pumpkin Spice Muffins

In keto baking, flour substitutions are T-R-I-C-K-Y!

These low carb pumpkin spice muffins are best made with coconut flour. Converting this recipe to another low carb flour doesn't yield the same mouth-watering end result.

There's just something about using coconut flour for low carb cakes that really does the trick.

The cool thing about coconut flour is that a little bit goes a long way. It may seem expensive up front but a small bag will last quite awhile!


Get The Ingredients Used In Low Carb Pumpkin Spice Muffins!



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How To Make Homemade Low Carb Pumpkin Spice Muffins



Ingredients:

How To Make Keto Pumpkin Spice Muffins:

Preheat oven to 325 degrees or 300 degrees convection.

Prepare your cupcake pan with liners or by greasing liberally with butter or coconut oil

In a large mixing bowl, Low Carb Pumpkin Spice Muffins mixing 2 keto recipecombine pumpkin puree, eggs, cream, oil, Bocha Sweet, liquid stevia, yakon syrup and vanilla and blend on low for about one minute.

Add the coconut flour, Acacia powder and xanthan gum and beat on low for approximately two minutes. Scrape down the sides of the bowl a few times.Low Carb Pumpkin Spice Muffins mixing

Finally, add the cream of tarter and baking soda and blend until combined.

Split the batter between 12 cupcake tins, filling to about 3/4 of the way full.Low Carb Pumpkin Spice Muffins ready to bake 2

Bake at 325 or 300 degrees convection for 23-25 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over-bake.

Allow to cool completely before removing from the cupcake pan.

These are great topped with real whipped cream!keto pumpkin spice muffins in a pile

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keto pumpkin spice recipe low carb pumpkin spice low carb pumpkin spice recipe keto pumpkin spice recipe
About the Author

Tara Wright, CHC, MBA

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Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

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