This easy, healthy pumpkin muffins recipe is made with coconut flour and almond flour (or flaxseed meal for nut-free). Low carb, gluten-free, and paleo!
SERVINGS 10
Net carbs per serving (1 muffin): 3g
INGREDIENTS
- 1/2 cup Coconut flour
- 1/2 cup Almond flour (or golden flaxseed meal*)
- 2/3 cup Erythritol (or any sweetener of choice)
- 1 tbsp Gluten-free baking powder
- 1 tbsp Pumpkin pie spice
- 1/4 tsp Sea salt
- 4 large Eggs
- 1/2 cup Pumpkin puree
- 1/3 cup Ghee (measured solid, then melted; can sub butter or coconut oil**)
- 1 tsp Vanilla extract
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line 10 muffin cups with parchment liners.
In a large bowl, stir together the coconut flour, golden flaxseed meal, erythritol, baking powder, pumpkin pie spice, and sea salt.
Stir in the the eggs, pumpkin puree, ghee, and vanilla, until completely incorporated.
Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full.) Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.
NOTES
*Golden flaxseed meal will work for a nut-free version. Note that the flax version is best eaten fresh, as they tend to dry out and get a little grainy if they sit for a while. Nutrition info is based on almond flour.
**You can use ghee, butter, or coconut oil - your choice. For extra moist pumpkin muffins, increase the amount from 1/3 cup to 1/2 cup instead.
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