If you try these with stevia, please let me know how the muffins were! Coconut flour would need completely different amounts of other ingredients, so that’s out of question. I love all your recipes and you are my go to for when I want to try a new low carb recipe! Hi Linda, These muffins should not be crumbly. Texture was spot on. I’m sorry but nothing is at all like coconut flour so it really needs to be used! Line a muffin tin with 5 or 6 parchment liners. However, I wouldn’t expect that the result differs too much. (Now you must notice that I really love pumpkin!). Thanks so much for this recipe. Though you’ll probably need quite a bit to make up the difference. Thanks. Happy holidays!!! Turned out great. I make them for the week and enjoy them warm or cold. I also prefer dense, spicy and moist pumpkin muffins, that’s why I developed this recipe. If you don’t have pecans on hand, the crumble topping can also be made with walnuts. 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. The batter was very thick. I double checked and the recipe definitely says tbsp. Hi,Elvira. I’ve developed a gluten allergy after learning about gluten. They were phenomenal and my daughter’s friends were asking for the recipe so their mom’s could make them as well! I have tried many of your recipes but today i made these and mixed up a basic cream cheese icing and i thought i had died and gone to heaven. I live in high altitude area sometimes I mix it up! Are you sure this is gluten free? Just 4 easy steps and an ULTRA simple and wholesome ingredient list. Had my dinner guests try them too….who aren’t on a keto diet….and they we’re surprised how good they tasted. Hope this helps! Would doubling this recipe affect anything? I was really impressed with how fluffy they are as I usually find that healthier versions end up more dense. Don't miss the VIDEO above - it's the easiest way to learn how to make Low Carb Pumpkin Muffins! I have a question about the carb count. I was taught growing up to fill unused muffin tins with water so they dont burn. Thanks! Pregnant daughter loves these so I’m making a batch every week! Obsessed with cookie dough, pink & leopard print. These muffins turned out dense and moist for me–and they taste wonderful. All my attempts at low-carb muffins have been gooey–but not these. Thanks for your research & sharing your recipes! I LOVE all of your recipes! So glad you loved them! I make them for my work peeps and they just love them! Thank you! Wholesome Yum | Natural, gluten-free, low carb recipes. I’d love to hear how it goes if you try it! And I’m so glad you guys are loving them as much as I do! Make sure to buy pure pumpkin puree and not canned pumpkin pie filling, which is loaded with sugar and spices. Thank you so much for this recipe! These will be in our rotation for sure!!! Sweetener and cinnamon in the middle should work, but I guess the result might be quite sweet. Simply warm it back up to soften (place bowl back in warm water or very gently microwave on low). WOOT!! Spray a muffin with oil and heat your oven to 350 degrees. Low carb pumpkin recipes are one of the best things about fall! Lake Stevens, WA. Thinking about gingersnaps next. I’ve been looking for low carb muffins, recipes with almond flour and soy flour. I can’t recommend these things enough. I’m currently perusing the other recipes and cant wait to try them all! Pour wet mixture over dry mixture and stir until just combined. I made the recipe last night and am noticing that the taste seems off. Hi Sheran, We have made these the last three weekends so I know the cooking time is correct. A co-worker first shared these with me and I made them for my family. So, in this particular recipe I skipped the pumpkin puree. I am so happy you liked them! This is a truly versatile recipe, definitely in my top 5 favorites. Thank you for stopping by! Thanks! Do you cut it on small pieces when roasted and then mix it with other ingrediences? Fresh out of the oven just minutes ago – delicious muffins! Is all this pumpkin TOO SOON? I am so happy to hear that, Ronda! (which means NO stirring. Just made these wonderful muffins. I made these last night and they’re perfect! Can’t wait to make these muffins, but I have large eggs on hand. Thank you? My word!! Andrea, thanks for your comment! 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. Would it be too much to suggest a pumpkin spice latte as well? I had a co-worker try one and they were amazed. Hi Marion, Yes, the batter should be thick – BUT I did update the recipe recently to make it more moist. Let me know how it goes for you! Cheddar Gluten Free Biscuits With Buttermilk. Any advice for me ? Make them often, not just for fall! Thank you so much for all your reciepes. They are a delightfully moist treat, warmed up for 20 seconds in the microwave, to have with coffee or for dessert after dinner, with tea. They were the BEST gluten-free muffins I have ever tasted!!!! When coconut butter has melted, stir/mix well to incorporate all of the oil that naturally separates/rises to the top. They were fluffy, flavorful and such a great treat for a lazy Saturday. I am allergic to coconut, so would I just replace it with the same amount of almond flour? Can you replace the coconut flour with something else? Click underlined ingredients to buy them! Hi Irene, Yes, net carbs are total carbs minus fiber and sweetener. I cut the sweetener to a bit over 1/2c and would be happy with less too (used trim healthy mama xylitol/erythritol/stevia powder mix). And absolutely FLAVOR packed with warm cozy spices. Each pumpkin muffin has 11 grams of protein with just 5 grams of carbs, though you’d never know it. And to top things off, you’ll only need 7 ingredients and a mixing bowl to make these low carb pumpkin muffins! I’m obsessed with my boyfriends moms’ pumpkin muffins, but wanted something with low sugar and low carbs to enjoy them with a little less guilt! These are just the best. It may take a bit of trial and error to get the ratio right. I am glad you liked them! And, my internet BFFS, pumpkin spice in the form of one of these almond flour pumpkin muffins in the morning, with a little gluten free pumpkin cheesecake night cap, is VRY VRY nice. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. In that case, you could probably get away with using more canned pumpkin and maybe a bit of unsweetened apple sauce to make up for the 150-200 grams of egg in this recipe. Learn More. I made your keto chocolate cookies yesterday too and they were almost as wonderful. I added finely chopped pecans to the top instead of pumpkin seeds. So, naturally, I made you gluten free pumpkin muffins because I have your best interests in mind and want you to be able to book-end your day with PUMPKIN SPICE and everything nice. I’ve made these several times! Today (Day 2) I sliced one in half and toasted it and smeared some cream cheese on each “slice”. 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! I turned mine into donuts and substituted a different protein powder, added some pumpkin pie spice and they still turned out great. Hi Kathy, It might work, but the texture and flavor would be different. I made a frosting using powdered swerve, Greek yogurt cream cheese, light butter, pumpkin spice. thanks. This recipe originally used erythritol, and was updated on 12/30/2019 to use allulose instead. We will be making these again soon, probably when she wakes up. The taste is perfect, and they definitely don’t taste low carb. After 10 minutes, open the oven door and pull out the rack and let them cool another 5 minutes (This is to prevent sinking - especially if your house is cold). We used coconut oil and added more spices bc we love flavor. Thank you a million! I’ve been keto since March 2018 so it doesn’t take much for me to taste “sweet”. Photos show the updated version. At the very least I could bring them to work and leave in the breakroom… I made them today and there is no aftertaste! If you’re new to the world of coconut butter, it’s essentially puréed coconut. I saw the recipe on your site a few months ago, but wanted to wait to make them until it was closer to fall weather. Have you ever done flax eggs or chia eggs? I am so happy to hear that, Stephanie! 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. Bake for 23-26 minutes or until the muffins are cooked through and the tops are golden brown. I added a cream filling and my husband says it reminds him of a pumpkin ding dong. Unfortunately I cannot say how similar the muffins would turn out if using Splenda since I haven’t tried it out. Here is how the batter looks after mixing: Almond flour and coconut flour don’t rise as much as wheat flour, so the muffin liners should be pretty full.