I made them mini without liners and they came out great. 10/10 in my books, will for sure be making them again. This was my first time using monk fruit sweetener. However, the flax seed meal makes the muffins a bit more gritty/grainy after cooling. I have a similar recipe for gluten free pumpkin muffins which contains 6 eggs instead of for coconut flour and coconut oil along with the spices- I also add a cup of chopped walnuts it makes 12 Muffins and they are absolutely delicious! The amounts on the recipe card are correct. As someone who only sometimes loves cooking, I really appreciate the simplicity of your recipes! I originally tested this healthy pumpkin muffins recipe with golden flax seed meal instead of the almond flour. I am single so only cook for myself. If you know me at all, you know that if you want healthy and tasty muffin recipes, I’m your girl. I wanted something that felt like fall and this hit the spot! We will be making these again soon, probably when she wakes up. Thank you! (I checked!). We hate spam and promise to keep your email address safe. These are to die for!!! I don’t recommend using an oil that is liquid at room temperature, which will change the texture. Hi Penny, I used parchment paper liners. I’ll be making these a lot! I was hoping to get a good recipe for this thanksgiving season, and this is the one! Fresh out of the oven just minutes ago – delicious muffins! Hi Amy, You may be able to replace the 1/2 cup coconut flour with an additional 1 1/2 to 2 cups almond flour. This increased my servings to 16 cupcake sized muffins. Today (Day 2) I sliced one in half and toasted it and smeared some cream cheese on each “slice”. I loved them. I am so happy you liked it, Lori! Still haven’t found a good and healthy sweetener I like yet. Get RECIPE TIPS in the post above, nutrition info + recipe notes below! I am so happy you liked the muffins, Lisa! These are SOOOOOO good! Then just reheat one at a time as you want. However, keep in mind that low carb baked goods never rise as much as traditional wheat flour ones. Have a nice day! and the quiche lorraine! These are the best muffins! When you need a side that really wows your family and friends, these. I am so happy to hear that, Carrie! It is also extremely quick and easy to put together. Love, love, love! My daughter and i just recently started this low carb way of eating and we have been experimenting on new ideas to curb our cravings. Photos show the updated version. We'd LOVE for you to share a link with photo instead. These are absolutely delicious! I haven’t tried these as a bread but I’m sure you can – you’d just need to bake it for longer. Nice and easy recipe! One question about this recipe- would you recommend using granulated or confectioners Swerve? The full ingredients and instructions are on the recipe card at the end of this post. Used 1 c stevia. Texture is perfect. We try to be accurate, but feel free to make your own calculations. After trying so many keto recipes that the cook raved about and having been disappointed over and over again, was just about to give up on using these products which can be pretty expensive when you compare them to plain flour and sugar. Let me know how you like them, Alice! I love your additions, Charlene! When you want the best flavors of fall, these Keto Pumpkin Muffins are always a hit! Thank you so much. I can’t wait to see how well they turn out. I substituted mashed ripe bananas for the pumpkin puree and added blueberries at the end. In the bowl of a stand mixer (or with a hand mixer), beat together the eggs, pumpkin puree, butter, heavy cream, and vanilla. The muffins baked up beautifully in 25 min. Fortunately, I was pleased that they turned out that way. YAY, YOU'RE IN! delicious!! That spread sounds delicious! Yay for Fall, Lauri! Thank you so much, I don’t think I’ve ever gone wrong with one of your recipes! If this happens, you can add a little almond milk (or heavy cream) to the batter to thin it to the correct consistency. This recipe is awesome!! In conclusion, if you are looking for the perfect sweet treat that won’t wreck your diet, be sure to give these Keto Pumpkin Chocolate Chip Muffins … An my toddler loved them too. Is there something to make them moister? I made these last night and they’re perfect! That will help. They came out really well & I cant wait to try your other recipes. Even my worst critic (my daughter) thought they were yummy. Required fields are marked *. And, it cuts down on the cost a bit, too. Easy-to-make pumpkin almond flour muffins that are keto, gluten-free, dairy-free and grain-free! I topped my muffin with sour cream, which tasted so good together. These were incredible! Second only to your famous cheesecake recipe. I only added 2 tablespoons of Truvia rather than the 3.5 recommended as dont like things overly sweet and they were perfect. Merely sprayed my nonstick pan and they came out perfectly! Let me know how it goes if you try! I am not normally a sweets person, but fall is tough with all the pumpkins stuff. I hope to see you back soon! They remind me of a muffin you’d get during PSL season at a local Starbucks but WITHOUT the added sugar. Using a large ice cream scoop, scoop batter into muffin pan, filling the liners about 3/4 full. Super moist and full of flavor! These were delicious ! Merry Christmas! Unsubscribe at anytime. Here is how the batter looks in the muffin tin: Everyone’s oven is different. Thanks for stopping by! Just made these wonderful muffins. Add the flour, the Erythritol, salt and baking powder, while mixing until you get a smooth, lump-free … Wonderful! These are really good. Hi Christina, No, sorry, they are not interchangeable. (You’ll end up with more muffins, but it will make the right consistency.) You can easily use another granulated sweetener in your paleo pumpkin muffins, like coconut sugar. Hi Kim, Other readers have had success making these with flax eggs. When I calculated the recipe using the My Fitness App, the nutritional value came up as 177cal, 4.1 carbs, 12.1 fiber (no idea how that could happen) 14.1 fat and 9.1 protein. I love these muffins! I got 11 from the batter. maple syrup, brown sugar, or honey, do you know how much I should use in this recipe? Today was your pumpkin ones. Mine came dry and crumbly. I would at least check at 20 min. Thank you very much I love the mix of almond and coconut. I added finely chopped pecans to the top instead of pumpkin seeds. Sunflower seed meal will work for a nut-free version. Baking powder is different, and necessary to make the muffins rise. I’m astounded at how delicious and easy this was not to mention weight loss friendly! Do you think this could be made into a bread?! Also used my own spices , they are so very good. I added a dollop of keto friendly cheesecake better to the top before baking to make these pumpkin cheesecake muffins. I’ve made it twice now. Fill to the top as recipe states, they do not rise. I’m wondering whether you can substitute full fat sour cream for the pumpkin purée and make blueberry lemon muffins—just for another variation but I don’t want to ruin a good thing. Wow, these are delicious. I’d like to add flax meal to this recipe. Have a great day! This Keto friendly recipe makes 24 low carb pumpkin muffins.Each mini muffins is 100 calories, 9.2 grams of fat mainly from the coconut oil and almond flour. Click on the times in the instructions below to start a kitchen timer while you cook. Only 0.7g net carbs per muffin. This recipe originally used erythritol, and was updated on 12/30/2019 to use allulose instead. Thanks! The only substitution I made – I used pure maple syrup for my sweetener and only used 1/2 cup. With a heavy heart I decided one more try and bought the ingredients. 25 minutes in the oven at 350 was perfect. You nailed the texture by using almond flour and coconut flour together. I haven’t had much luck with low carb baked goods but these are good enough to share with friends who aren’t low carb, I Just made these, double recipe. Let me know if that works! Thank you so much for all your reciepes. Hi Kathy, It will depend on the ingredients selected and unfortunately I can’t troubleshoot 3rd party apps. Anyhow, I added too much *extra* liquid to the batter and the muffins turned out really soft, but they taste amazing, so I don’t mind the softness Thank you for a great nut free recipe! I absolutely love these muffins and try to always have some in the freezer. My kids loved them too! Type your question or comment below, and click "Post Comment". Texture was spot on. I used coconut oil and Monkfruit sugar and they came out great. This recipe was updated on 09/28/2018 to make more moist muffins. Keep these at room temperature for up to two days. They came out moist and yummy! Please come back again soon! And the chocolate chips in these keto pumpkin muffins certainly don’t hurt! Used a cream cheese frosting on top! Hi Eileen, These muffins should not be dry. Thank you! I keep them in a plastic container in the fridge with a bowl of cream cheese that has been whipped with whipping cream, a bit of sweetener and a dash of cinnamon right beside to use as a spread! Used my own spice mix though. We respect your privacy. Wow these were amazing! I made these this morning. Thanks for the fab recipe – will defo be making again . Super moist and delicious! A great way to begin a chilly day. Hi Maya, I am new to your web site. Can I make this recipe in a pyrex loaf pan? Coconut flour absorbs a lot of liquid, so replacing it with the same amount of almond flour would make the muffins too wet. Line 10 muffin cups with parchment liners. Low carb coconut flour recipes tend to be less heavy than almond flour ones. I don’t have nutrition info for substitutions or modifications, but if you want to change something you can enter the ingredients you use and the number of servings changed into an online calculator. I think it’s that the recipe I was following called for 1 table spoon of both Pumpkin pie spice and Baking powder. I kept mine in the fridge because I thought they tasted better cold than room temperature. So moist and flavorful. Virtually all the ingredients are already paleo friendly! What is the difference and why? Thank you for this wonderful recipe! So good!!! I made them with butter instead of ghee, and used only 1 teaspoon of baking powder. The cacao butter gives a hint of chocolate, and I love chocolate and pumpkin together. Enjoy! Do these freeze well? Thank you! The muffins are done when a toothpick inserted into the middle comes out clean. I wonder if it was the amount of baking powder a tablespoon seemed like a lot and if it not being gluten-free would make a difference. Thank you! If so, would the measurement be the same? Definitely hit the spot! I would recommend adding about 1/3 cup. Wow! The powdered vs. granulated sweeteners are roughly the same “sweetness.” The difference is most notable in the final texture of the recipe, which is why the recipes on Wholesome Yum use both types of sweeteners. Great recipe. Fab recipe! You could probably beat cream cheese with a sweetener and vanilla, then push large pieces of that into the center of each muffin before baking. Well they smell great. Have a great day! Thank you! The best keto muffin recipe ever. Thanks! I’m glad you liked them. Low carb pumpkin muffins store very well. After you confirm, you'll receive a link to the Members Area where you can download the book, plus I'll email you the quick start guide! Taste good, but definitely did not rise at all. It is such a pleasure to be able to enjoy a muffin with my coffee in the morning! This recipe is the best, at least my husband thinks so..i have made these every couple weeks since Sept. Thery adapt well to chocolate chips or nuts. Thank you for a wonderful recipe. Thanks. Thanks for all your hard work developing and taste testing these recipes! I double checked and the recipe definitely says tbsp. They turned out just fine, but my batter only made 7 muffins. However, it calls for 1 tbsp of baking powder, which is almost double what your bread recipe uses.. could this be a typo? I left out the sweetener because we don’t like the taste of it and I’m trying to not use any in my Keto diet. Preheat the oven to 350 degrees F (177 degrees C). Thanks so much ! I am allergic to coconut, so would I just replace it with the same amount of almond flour? I was able to get 12 medium sized muffins from the recipe cutting the net carb down to 2g! Super yummy! Which means I’m ready for my first low carb pumpkin recipe of the year! Very much enjoyed this recipe ,super easy to make with few ingredients. Only baked for 15 minutes, too. (Full disclosure). In the end, I settled on a combination of almond flour and coconut flour. Great way to start the day. I am so happy you and your kids liked the muffins, Lexi! Love these muffins. How long do you suggest baking the mini muffins? You could try just greasing the muffin tin directly, but I haven’t tried to say for sure if it would work. That is usually the ratio, but I haven’t tried it. The consistency of these is perfect with the blend of almond and coconut flours. I made these into donuts with the addition of some Lily’s mini chocolate chips, and tipped it with a confectioners Swerve and pumpkin pie spice glaze! Don’t worry, the muffins won’t be dry! Hi Kathy, It might work, but the texture and flavor would be different. I also love just using one bowl and a spoon to mix it all up. I realize they are much healthier; however, it fyou can’t eat it… I can’t wait to try others by you. If you have coconut oil, that’s a more similar substitute. I have been trying to stay on a low carb diet to help my blood sugar. Happy holidays!!! I used a leveled ice cream scoop to fill the cups and got exactly 10 muffins. Perfectly spicy. These absolutely hit the spot.And so easy to make. I think I’ll try to use less sweetener in future batches so they can be used with other spreads and have less of the cooling effect the swerve sweetener gives! Make sure the muffins are done baking! 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