I wouldn’t wonder if these muffins are the best ever low-carb pumpkin 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.
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 low-carb pumpkin 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!
- 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.
These look yummy. My question is how much will these rise when baking? Do I need to fill to the top of the muffin liners or leave room at the top?
Hi Joan, they don’t rise that much so there is no need to leave much room at the top.
This looks fantastic but I see that erythritol has 4 g of carbs per teaspoon, so can the math be correct?
Erythritol doesn’t have almost any effective (=digestible) carbs, so the math is correct 🙂
These muffins are so good and incredibly low in carbs. I love one of this muffin for breakfast with my dark coffee.
Wonderful! So great to hear you like them 🙂
This was a super easy, and yummy recipe. I put dark chocolate chips in mine. My word!! SO good!!! Thank you.
So great to hear you liked it!!
I found the quantities really confusing. In metric liquids are measured in milliliters mls and dry by weight in grams. In Australia we use metric (and practically everywhere else in the world) and so I used the ml measurements you gave and assumed you meant grams but while they cooked well they were so sweet it was sickening. Are you using a liquid measure cup and just using the mls mark where the cup measurements go to? I think now that you are because assuming you meant grams instead of mls definitely did not work. Also I think the recipe would benefit from some oil in the ingredients. Thanks
Hi, sorry to hear you found them confusing. As I’m from Finland, I’ve used the metric system for over 40 years 🙂 Here, we measure also dry ingredients by milliliters (which is by far easiest for people as not everybody has a scale!) so when I put ml to the recipe it’s milliliters, not grams (no matter whether it’s liquid or dry ingredient, just to make people’s life easier). However, according to my calculations 160 ml erythritol crystals is 140 grams if you want to have it in grams. I think adding oil would make these muffins ugly and greasy as they are already so moist… Hope this helps!
Me too!!! I used Lily’s.
These were delicious. I am wondering what brand of almond flour you use as the one I use provides many more calories and rendered this higher in calories, fat, etc.
Great to hear you liked them! I use regular almond flour/meal (like Bob’s Red Mill, link in the ingredients list). It is high in fats but low in carbs.
You rock!
These are awesome, but I do prefer your
Toasted pecan butter over frosting.
YUM! Think I’ll go have one. Thanks!
Thanks, Peg <3
I added about 1/3 cup sugar free Hershey chips! In the oven now…. Wes hall see…!’m
Please let me know how they turned out!
What is not to like about this recipe?!? Few, yet common ingredients, simple method and GREAT taste! Thanks, Elviira!!!
Thank you so much, Julie!!
Wow! These are so good and moist!! So easy! These will be in our rotation for sure!!!
Kristina, so wonderful that you liked them!
But what do you do with a pumpkin? Do you cut it on small pieces when roasted and then mix it with other ingrediences?
You can puree it for example with immersion blender. Here’s how I roast and puree my pumpkins: https://www.lowcarbsosimple.com/my-way-to-roast-pumpkin/. Hope it helps!
We don’t do much with pumpkin here in the UK so I have no idea how to prepare it ready to go into baking. Do I roast it? For how long?
Hi Claire and sorry for the late reply. I cannot access my blog properly nowadays, it’s a security plugin issue (it has blocked me out from my blog!!) Anyway here is my way to roast pumpkin, hope you find it helpful: https://www.lowcarbsosimple.com/my-way-to-roast-pumpkin/
Can’t wait to make these muffins, but I have large eggs on hand. Would adding an extra egg be good to do, since your recipe calls for extra large eggs ? Love the simplicity of your recipe. Thanks for posting.
Hi Debbie, since these muffins are quite in a moist side, I think using 4 large eggs should be okay. If you add an extra egg, the muffins might turn too soggy. Hope this helps!
I added the extra egg to mine since I didn’t have the XL eggs…..there were perfect. A little too sweet for my taste so I’m decreasing the sweetener next time. Thanks for publishing
Hi Fran, thanks for trying them!
I made these last night and was skeptical of how they would turn out. But I was pleasantly surprised at how delicious and moist these are. The best part is how easy they are to make. Thanks for posting the recipe!
Hi Michele, thank you for your comment! Great that the muffins turned out fine and you liked them!
Just curious if you’ve tried these with adding dark chocolate chips, nuts or any other stir-in variations and how it worked.
Hi Amy, I have tried them with chopped walnuts, and for me the muffins turned out well.
I just made a loaf mixed a sprinkle of coconut flour in to get a whole 3 cups as I only had about 23/4 after making both the muffins and bars. Baked at 300 about 70 min. Sooo good!!! Thanks for the recipe it’s awesome.
Thank you, Lori! It’s fantastic that to hear that you liked the recipe!
Do you think I could sub butternut squash. I have a large bag in the freezer but no pumpkin. Also, what do you think it would taste like if you fill cups half full, add a sprinkling of sweetner like equal and cinnamon, then finish filling? Like a sock it to me cake. : )
Hi Eve, butternut squash should work fine as long as it’s properly strained. Sweetener and cinnamon in the middle should work, but I guess the result might be quite sweet. Which is not bad if you like sweet 🙂 Hope you like them!
I’m new to this whole low carb thing. These sound delicious though and I want to give them a try. Question about erythritol though. Does it need to be erythritol alone or is Stevia okay? Other options? Just wondering that I could around town without the online ordering wait. Thank you.
Hi Mike, I recommend erythritol for this recipe as it affects to the consistency and texture quite much and I’ve developed and fine-tuned this recipe with erythritol. However, I haven’t tried to make these muffins with stevia so in the end I don’t know how they would turn out with stevia. If you try these with stevia, please let me know how the muffins were!
Elviira –
Love the recipe. Thanks!
The link to the post I put up on my blog is in the “website” box above.
Thanks, Mike, I just read your great blog post and left a comment! I’m so glad that you like the muffins!
Another one in my treat rotation. Great for on the way to bed- pumpkin helps you sleep:)
Great to hear 🙂 I wasn’t familiar with the fact that pumpkin helps you sleep… thanks for the hint!
I have these baking in the oven now! Love your website and love the simplicity. Low carb baking doesn’t have to be complicated!
Also really appreciate you breaking down the nutritional information for all the batch sizes. It’s super helpful!
Cheers!
Hi Jillian! So glad about your comment! Great to hear you find my site useful. Hope you like the muffins, please tell me how they turned out!
Oh my gosh! So yummy and delicious. It’s hard to stop at one. I have never left a comment on a blog like this, but I had to let you know. I had a co-worker try one and they were amazed. I have been doing low carb for 5 months and was so sad I was going to miss fall pumpkin baked goods. You saved me! I can’t wait to try some of your other recipes.
Hi Kimmie, many thanks for your comment! I’m so happy to hear that you and your co-workers liked the muffins! Fantastic!
OMG!! I have died and gone to low carb/gluten free heaven!!! I recently made “Dotties low carb pumpkin bread”, and it pales in comparison! I used 1 1/2 recipe and made a loaf out of it. I baked it for almost an hour, and probably could have gone a little longer, but then I like it just a tad underdone to ensure it being extra moist. Next time I think I’ll try using a full double recipe so that it will be a little higher in the pan. I like loaves better than muffins because it’s easier to slather with cream cheese, toast, or even make pumpkin bread french toast! YUM!!! 🙂
Thanks for the recipe!!
Hi Sandy, and thank you for your kind words! I’m so thrilled you like my recipe! It’s great to know that it works also as pumpkin bread. I’ve been planning to develop a recipe for pumpkin bread, but it seems that now I don’t have to, I just use this one 🙂 Thank you for sharing your pumpkin bread experiment!
Hello, Can you use any other kind of flour since I am allergic to almonds. and if you cannot find the erythritol what can I use in place of that…… thank you for your help.
Vicki
Hi Vicki, thanks for your question. I’m afraid other nut or seed flours wouldn’t suit well, they might taste too overpowering. However, I’m not absolutely sure. Hazelnut flour might be worth trying, but I expect that its taste is too strong. Coconut flour would need completely different amounts of other ingredients, so that’s out of question.
You can replace erythritol with xylitol if you can find that.
Hope this helps!
These are absolutely delicious. I added a little cinnamon to the batter and sprinkled chopped pecans on top before baking. Thank you SO much for your hard work!! (even though I’m sure the taste testing was fun! ) 🙂
Hi Margie! Thanks for your comment. I bet the pecans were the icing on the cake, so to say 🙂 You’re absolutely right, tasting test was the most fun and rewarding part of the work. And it always makes me happy when people like my recipes!
I love you! I’m gluten intolerant, t-2 diabetic, controlled via atkins. I’ve been looking for low carb muffins, recipes with almond flour and soy flour. Your recipes are GREAT. I have grabbed a zucchini muffin recipe from the Atkins site – it is delicious, but requires xanthan gum to soften and texturize. If you want the recipe- I’ll send it. Meanwhile, I’ll be all over your page. 🙂
🙂 Thanks, Nancy! I’m so delighted that you like my recipes! Do you have a link to the zucchini muffin recipe? It sounds great.
Just made these for the first time, and frosted the tops with the “Quick Low-Carb Cream Cheese Frosting,” and, uh, this is the single best low-carb treat I have ever eaten! Kudos to you, and please keep up the good work!
Hi Matt, thanks for your comment! Brilliant that you liked my recipes!
Hi,Elvira. I have a question about the carb count. I plugged this into MyFittnessPal as a recipe and depending on the brand of erythritol (zsweet or Now), the net carb counts came out at 5.5 and 8 (respectively)per muffin for 12 muffins using only 1/2 cup sweetener. I am hoping my math is in error. The protein and fat counts came out close to your totals–but not the carbs. Without any sweetener the carb count came to 2.75/muffinat 12 muffins. Help!! I like your count much better!! Thanks!
Hi! For erythritol I use the carb counts given by the manufacturers. Anyway, erythritol shouldn’t contain more than 2.1 grams effective carbs per 100 grams (according to Wikipedia). Even if I use 2.1 grams carbs per 100 grams for erythritol, I get only 2.4 grams effective carbs per muffin. Hope this helps!
These have a wonderful texture! All my attempts at low-carb muffins have been gooey–but not these. Yeah! Thanks so much for your efforts and sharing.
They are quite sweet when madeas directed-FYI.
Question: Have you tried adding nuts, seeds, or fresh cranberries, fo example? Does the batter hold up to additions?
Hi Beck! Fantastic that you like the muffins! As far as I remember I haven’t tried to add any nuts or so. I would expect that the batter holds up at least some 1/4 cup (60 ml) of additional stuff. I think I would add maximum 1/3 cup (80 ml), but not more. Hope this helps!
Wow these are wonderful little gems I’ve made three batches already. thanks
Sherelle, thanks for your kind comment! Wonderful that you like these muffins!
These muffins turned out dense and moist for me–and they taste wonderful. I’m enjoying one of these muffins with a cup of coffee right now. It’s hitting the spot.
Tara, I’m so glad you like them too! Thanks for trying them out. I also prefer dense, spicy and moist pumpkin muffins, that’s why I developed this recipe.
Hi,
I was wondering if they would be the same if I used splenda ?? that’s all I have on hand and how much do you think I would use.
Thanks
Adeline, thanks for your question. Unfortunately I cannot say how similar the muffins would turn out if using Splenda since I haven’t tried it out. However, I wouldn’t expect that the result differs too much. In case you count carbs please take into account that Splenda has more carbs than erythritol because of the bulking agents, so the muffins would contain more carbs than what calculated here.
If you use granulated Splenda I guess that the needed amount is a bit less than when using erythritol, since erythritol has 70% sweetness of sugar and to my understanding Splenda measures one to one with sugar. Hope this helps!
If you give a try, please let me know how did the muffins turn out!
We love healthy and delicious muffins. These sound and look so good to be our breakfast!
Angie, thanks for your comment! Hope you like the muffins 🙂
Made a double batch, both mini muffins and regular sized muffins. For sweetener i used a combo of erythritol and monk fruit extract from Wheat Free Market Foods here: https://www.wheatfreemarket.com/our-products.html The muffins are delicious, and look perfect! Thank you for the recipe!
Andrea, thanks for your comment! I’m so glad you like the muffins. It’s always great to know about alternatives for sweetening, thanks for sharing your experiences. I’ve also ordered monk fruit extract (Lo Han Supreme) from iHerb, but I wasn’t happy with it. It simply wasn’t sweet enough and it was pricey. That Wheat Free Market Foods sweetener sounds good.