Low Carb Pumpkin Spice Muffins 5
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5 from 1 vote

Low Carb Pumpkin Spice Muffin Recipe

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!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Cuisine: Keto
Servings: 12 muffins
Calories: 121kcal
Author: Tara Wright

Ingredients

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%