Ingredients
12 medium size muffins
(net carbs 2.2g)
1 1/2 cup = 360 ml almond flour
1 tablespoon (organic) pumpkin pie spice
2/3 cup = 160 ml erythritol crystals / sweetener
2/3 cup = 160 ml (organic) pumpkin
4 extra large (organic) eggs
(net carbs 2.2g)
1 1/2 cup = 360 ml almond flour
1 tablespoon (organic) pumpkin pie spice
2/3 cup = 160 ml erythritol crystals / sweetener
2/3 cup = 160 ml (organic) pumpkin
4 extra large (organic) eggs
Directions
1. Preheat oven to 300 °F (150 °C).
2. Line a muffin pan with paper liners.
3. In a large bowl, combine the almond flour, pumpkin pie spice and erythritol and mix well until there are no lumps.
4. Add the pumpkin and eggs and beat with an electric mixer until smooth.
5. Scoop the batter into each muffin cup.
6. Bake for some 30–40 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.
7. Remove the muffin pan from the oven and cover with a towel.
8. 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 - see here
9. Store in an airtight container.
Elviira gives some very useful hints and tips on how to cook these delicious low carb muffins, which you will find here
2. Line a muffin pan with paper liners.
3. In a large bowl, combine the almond flour, pumpkin pie spice and erythritol and mix well until there are no lumps.
4. Add the pumpkin and eggs and beat with an electric mixer until smooth.
5. Scoop the batter into each muffin cup.
6. Bake for some 30–40 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.
7. Remove the muffin pan from the oven and cover with a towel.
8. 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 - see here
9. Store in an airtight container.
Elviira gives some very useful hints and tips on how to cook these delicious low carb muffins, which you will find here
If you need help/guidance with weight/measurement conversion see here
Dear reader, you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
...pumpkin is one of the flavors of the season.
ReplyDeleteDear Jan, beautiful flowers! The muffins look fantastic!
ReplyDeleteOh yummm. My kind of treat.
ReplyDeleteDelicious. I'm really craving these muffins.
ReplyDeleteDear Jan, autumn greetings.
These look so good! It's definitely getting to be pumpkin season.
ReplyDeleteSe ven muy ricos. Gracias por la receta. Te mando un beso.
ReplyDeleteThis looks like another good one!
ReplyDeleteJust love the look of this. x
ReplyDeletePerfect for fall! -Christine cmlk79.blogspot.com
ReplyDeleteA must for pumpkin season!
ReplyDeletePumpkin spice is everywhere. These muffins look delicious. Now I'm really hungry!
ReplyDeleteDelicious 😋
ReplyDeleteI like pumpkin spice, the muffins look delicious.
ReplyDeleteTake care, enjoy your day and the week ahead.
They do look good, Jan.
ReplyDeleteIt's about time I tried pumpkin!
ReplyDeleteNunca comigo igual. Parecem deliciosos, Jan.
ReplyDeletePresume that the pumpkin is cooked and pureed, preferably solid pack canned {eg Libby's} although it doesn't specify.
ReplyDeleteOn yes, these are delicious looking.
ReplyDeleteI haven't made it with pumpkin yet either!
ReplyDeleteSounds delicious, especially with the pumpkin spice!
hugs Elke
I'll suggest them!
ReplyDeleteThose look very tasty!
ReplyDeleteSe ven muy buenos. Besos.
ReplyDeleteREPLY TO
ReplyDeleteRustic Pumpkin who said/asked ...
Presume that the pumpkin is cooked and pureed, preferably solid pack canned {eg Libby's} although it doesn't specify.
Hello and many thanks for your comment/question.
This recipe uses home-made cooked and pureed roast pumpkin, you can see how Elviira roasts it here:-
https://www.lowcarbsosimple.com/my-way-to-roast-pumpkin/
Any left over does freeze well for use in other pumpkin recipes.
You could no doubt use ready canned pumpkin, which many may find easier, canned pumpkin puree does tend to be slightly thicker in consistency than home-made.
This time of year brings out so many wonderful pumpkin recipe suggestions:)
Enjoy ...
All the best Jan
These look amazing :-D
ReplyDeleteButternut squash could be used in place of pumpkin. Tis is definitely a seasonal recipe--I can picture sitting down with a nice hot cup of chai and one of these lovely muffins on a crisp autumn day--bliss!
ReplyDeleteSounds tasty to me; although we've never eaten pumpkins. Sweet potatoes yes; but not pumpkins.
ReplyDeleteGod bless.
Looks wonderful Jan. Thank you for another delicious recipe and all the best :)
ReplyDeletePerfect for fall. Miriam just made a batch of blueberry bran muffins so they will have to do!
ReplyDeleteThese looks really tasty. And nothing says fall like something made with pumpkin.
ReplyDeletethese do sound good, i will have to look for pumpkin the next time I go to the store :)
ReplyDeleteLooks amazing.
ReplyDeleteIt's that time of year again, for these.
ReplyDeletePerfect!!
ReplyDeleteYum! As soon as my oven got back to working, I jumped into a pumpkin spice bake as well. So fun!
ReplyDeleteI love "pumpkin everything" this time of year! Pinning your recipe to make soon--thanks!
ReplyDelete