Pumpkin Muffins - Low Carb, Gluten Free, Sugar Free, Paleo
Serves: 18 muffins
  • paper liners or oil or butter for greasing muffin tins
  • 8 eggs
  • 1 15 oz. can (or box) pumpkin puree (not pumpkin pie mix)
  • 1 stick unsalted butter, melted and cooled or 1/2 cup coconut oil for paleo/dairy free
  • 3/4 cup coconut flour
  • 2 cups almond meal
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice (optional)
  • 1 - 1 1/4 cups xylitol, or to taste
  • 2 teaspoons vanilla
  1. Put 18 liners in muffin tins or grease with butter or oil . Preheat oven to 350°.
  2. Batter may be mixed by hand, with an electric mixer, or a standing mixer.
  3. Put eggs in a large bowl and beat. Add pumpkin and blend in. Add all other ingredients and mix well. Taste for sweetness and add more xylitol as necessary.
  4. Divide batter evenly between 18 muffin cups. Batter should come just about to the top of the muffin tin but under the top of the liner.
  5. Bake for 20-25 minutes or until muffins feel a little firm to the touch and a toothpick inserted in the center comes out clean. They are especially delicious warm.
  6. Muffins may be cooled and frozen in a plastic bag for about a month.
Recipe by Preheat to 350˚ at https://preheatto350.com/pumpkin-muffins-low-carb-gluten-free-sugar-free-paleo/