Pumpkin Muffins
Fall is my favorite season but I just can’t jump on the pumpkin bandwagon while the weather is still warm. And to be totally honest pumpkin is not my favorite flavor. I think it’s because I really don’t like pumpkin pie (don’t hate me). It’s more of a texture thing, but it makes me forget that pumpkin in other baked goodies is really delicious. Like these low-carb Pumpkin Muffins! Now that it’s officially October I feel like I can share them, even though the Ohio weather isn’t cooperating with my desire for cooler temperatures.
My first experiment with this recipe was actually to make a pumpkin scone. The results were entirely un-scone like, but the flavor was really good. So I tweaked the recipe a little bit and turned them into muffins. Maybe I’ll go back and try to make a scone too, but for now these muffins are the perfect fall treat.
Preheat the oven and line your muffin tin with baking cups. Then mix they dry ingredients in one bowl and the wet ingredients into a separate bowl (except for the butter).
Whisk each bowl of ingredients together.
Grate the frozen butter. Low carb baked goods, especially those made with almond flour, can be really dense. I think grating the butter and adding it super cold keeps the batter light.
Add the grated butter to the dry ingredients, lightly incorporating it in with a fork. The mixture should look like it has coarse crumbs mixed through.
Stir the wet ingredients into the dry. Be careful not to over mix.
Add the batter to the prepared cups. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted comes out clean. NOTE: Almond flour can burn easily. If your muffins aren’t cooked through but the tops are getting dark, gently cover with a piece of tinfoil and continue baking.
Remove from the oven and let cool for at least 10 minutes in the pan. Transfer to a wire rack and cool completely. They will firm up a bit more as they cool. Mix the confectioner’s Swerve with remaining almond milk and drizzle over the cooled muffins.
The kids devoured these, which made Mr. Cluster really sad. He hates it when the kids like my sugar free treats because it means less for him. So you should definitely make these immediately, even if it’s still 80 degrees where you live.
Ingredients
- 2 cups almond flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup Sukrin Gold brown sugar substitute*
- 4 tablespoons butter, frozen
- 3/4 cup canned pure pumpkin
- 1 egg
- 3 tablespoons unsweetened almond milk
- 2 teaspoons vanilla
- 1 tablespoon unsweetened almond milk
- 1/4 cup Swerve confectioners sweetener*
Instructions
- Preheat the oven to 350 degrees and line a cupcake tin with 12 liners.
- In a large bowl whisk together the almond flour, baking powder, baking soda, salt, pumpkin pie spice and Sukrin Gold brown sugar substitute.
- In a separate bowl whisk together the canned pumpkin, 3 tablespoons almond milk, egg and vanilla.
- Grate the frozen butter and stir into the flour mixture. Toss just enough to distribute the butter evenly.
- Add the wet ingredients to the dry and stir to combine. Try not to over mix.
- Spoon the batter into the cupcake liners.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for at least 10 minutes. Then remove to a rack to cool completely.
- Stir together 1 tablespoon almond milk and Swerve confectioner's sugar substitute.
- Drizzle evenly over cooled muffins.
Notes
*These are the sweetener brands I used but feel free to substitute based on your preference.
Each muffin has 3 net carbs and 5 WW Freestyle points.