It’s pumpkin time and I wanted to make the most delicious low carb, gluten free, sugar free pumpkin muffins I could. 72 pumpkin muffins later I think I have. The good news is that they were all good, a couple were really good, and one batch was great. There is no bad news. We had a pumpkin muffin blind taste-test and there was one clear winner. Six of us participated – my husband, my daughter and her boyfriend, and my son and his girlfriend. 5 of us all voted for the same muffin. My son’s girlfriend is a serious sweets lover and she abstained. She just couldn’t decide because she was in muffin bliss.
Low carb, gluten free pumpkin muffins can be made in lots of ways – all almond flour, a mix of almond and coconut flours, with or without whey protein powder, lots of eggs or only a couple, … the choices go on. The goals were a muffin that was satisfyingly moist but not heavy and not airy-fluffy either, that actually tasted like pumpkin and not just spices, and was a 1-bowl cinch to make. I think this recipe nails it. I’d really love to hear what you think.
- 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
- Put 18 liners in muffin tins or grease with butter or oil . Preheat oven to 350°.
- Batter may be mixed by hand, with an electric mixer, or a standing mixer.
- 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.
- 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.
- 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.
- Muffins may be cooled and frozen in a plastic bag for about a month.
Although xylitol is fabulous tasting & is beneficial for those with Candida, it produces alot of gas. I am going to try coconut sugar, low glycemic index, wish me luck !!!!
Hi Maria,
Coconut sugar works great! I’ve used it many times.