The Best Low-Carb Pumpkin Spice Muffins (Dairy-Free)
I wouldn’t wonder if these muffins are the best ever low-carb pumpkin spice muffins you’ve tasted. And definitely the simplest and easiest to make! They are soft, moist and incredibly yummy.
I’ve developed, tested and fine-tuned this recipe until perfection. I have gone to great pains (well, honestly it was all fun…) to develop this recipe and find the best ingredients and the best ratios so that you can just grab the stuff, mix everything together and bake some amazingly delicious muffins!
Low-Carb, So Simple! proudly presents: The Best Low-Carb Pumpkin Spice Muffins!
Tips for making the Best Low-Carb Pumpkin Spice Muffins
The batter is really easy to make and it’s ready in no time. It doesn’t need time-consuming beating or creaming of eggs and sweetener.
In the recipe directions I’ve recommended to mix the dry ingredients, so almond flour, pumpkin pie spice and erythritol first before adding the pumpkin and eggs. Often, when baking these muffins, I just put all the ingredients in a large bowl and then beat them with an electric mixer until well mixed and smooth. Sometimes, if there are big lumps of almond flour among the dry ingredients, I tend to break them first with my fingers before adding the pumpkin and eggs. Another way to get rid of lumps is of course sifting the almond flour first.
I’ve noticed no difference in the end result if I just put all the ingredients in a bowl and mix them at the same time, or if I first mix well the dry ingredients and then add the pumpkin and eggs. However, if you want to be absolutely sure that the batter is smooth and there are no lumps of any kind, it is as well to first mix properly the dry ingredients or sift the almond flour.
The muffin cups can be filled until they are almost full. Even the muffins rise in the oven, they usually don’t spill over.
I recommend to cover the muffins with a towel after removing the muffin pan from the oven. This guarantees the moistness and that the surface doesn’t get hard.
I prefer to bake 12 medium size muffins, but feel free to bake muffins of your preferred size. Please take into account that the baking time might vary depending on the size — for mini muffins the time is naturally shorter, and for large muffins longer.
The Best Low-Carb Pumpkin Spice Muffins (Dairy-Free)
1 1/2 cup = 360 ml almond flour
1 tablespoon organic pumpkin pie spice
2/3 cup = 160 ml erythritol crystals
2/3 cup = 160 ml organic pumpkin
4 extra large organic eggs
- Preheat oven to 300 °F (150 °C).
- Line a muffin pan with paper liners.
- In a large bowl, combine the almond flour, pumpkin pie spice and erythritol and mix well until there are no lumps.
- Add the pumpkin and eggs and beat with an electric mixer until smooth.
- Scoop the batter into each muffin cup.
- Bake for some 30–40 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.
- Remove the muffin pan from the oven and cover with a towel.
Let the muffins cool under the towel, remove the towel and the muffins from the pan and serve. For a really indulgent treat, frost the muffins with Quick Low-Carb Cream Cheese Frosting.
- Store in an airtight container.
Images, text and recipe fully copyrighted by Low-Carb, So Simple
|Per muffin if 6 muffins in total:
|Per muffin if 8 muffins in total:
|Per muffin if 10 muffins in total:
|Per muffin if 12 muffins in total:
|Per muffin if 16 muffins in total:
|Per muffin if 20 muffins in total:
|Per muffin if 24 muffins in total:
My experiments with the Best Low-Carb Pumpkin Spice Muffins
With all that roasted pumpkin in my freezer, I wanted to create something pumpkiny with almond flour. The idea of pumpkin spice muffins had been in my mind for a while, so now it was a good time to develop the idea further.
I don’t remember how many batches of pumpkin spice muffins I baked, but I have eaten loads of muffins during the last few weeks and put loads of muffins to the freezer. I used different amounts of ingredients and adjusted and fine-tuned the quantities before I was satisfied. I wanted to be completely happy with my recipe before I was even thinking of publishing it.
When adjusting the amount of pumpkin, I noticed that the more pumpkin I use, the harder the surface becomes. The muffins also cracked on top. This happened when I used 1 cup (240 ml) pumpkin. Sometimes the muffins can crack on top if the oven temperature is set too high. Here the oven temperature is already so low that I didn’t want to reduce it further.
All the time I used 2 cups (480 ml) almond flour, but when I reduced the amount to 1 1/2 cups (360 ml), the texture of the muffins was even better.
What amazes me most is that once again the batter doesn’t need vigorous beating or any leavening agent and yet the muffins rise and become soft and moist. It actually doesn’t make any difference if I add baking powder to the batter or not. Strange.
Tips for variation
These muffins are quite sweet, so in case you don’t have a major sweet tooth, or just prefer not-that-sweet muffins, you can reduce the amount of erythritol to 1/2 cup + 1 tablespoon (135 ml).
As always, feel free to use your favorite pumpkin pie spice mixture. The one I’ve found from Frontier Natural Products is my all-time favorite, a handy ready mixture of delicious spices. Frontier Natural Products has also pumpkin pie spice in a jar, but somehow I found it not that tasty than the pumpkin pie spice they sell in a 16 oz (454 g) bag. Well, to my understanding it should be exactly the same stuff, but seems to differ a bit.
For even spicier touch, you can add 2 pinches (2 ml) ground organic allspice in addition to the pumpkin pie spice.
You can serve these muffins on their own, or topped with whipped cream sweetened with vanilla stevia. For an exceptionally great treat, you can whip up a batch of Quick Low-Carb Cream Cheese Frosting and frost the cooled muffins with that. Yum!
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