Low-Carb Pumpkin Muffins

Ingredients

• Almond flour
• Coconut flour
• Baking powder
• Baking soda
• Pumpkin pie spice
• Cinnamon
• Salt
• Optional nutmeg or cloves

Instructions

Step 4: Combine wet and dry ingredients

1. Pour the wet mixture into the bowl containing the dry ingredients.
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3. Using a spatula, gently fold everything together.
4. Don’t overmix.
5. The batter should be thick and scoopable , rather than liquid. Coconut flour absorbs a significant amount of moisture, so allow the batter to sit for about 2–3 minutes before portioning.
6. This type of thicker batter is typical of almond- and coconut-flour pumpkin muffins.
7. If desired, gently fold in:
8. Chopped pecans
9. Walnuts
10. Sugar-free chocolate chips
11. Orange zest
12. For a beautiful topping, reserve some chopped pecans or pumpkin seeds and sprinkle them over the muffins before baking.
13. Divide the batter evenly between the 12 muffin cups.
14. Fill each cup approximately ¾ to nearly full .
15. Smooth the tops with the back of a spoon.
16. Sprinkle with a few pumpkin seeds, pecans, or a little cinnamon if desired.
17. Place the muffin tin in the center of the preheated oven.
18. Bake for approximately 22–27 minutes .
19. Start checking around 22 minutes.
20. Insert a toothpick into the center of a muffin. If it comes out clean or with only a few moist crumbs attached, they’re ready.
21. Don’t judge them solely by color—the almond flour can brown relatively quickly.
22. Remove the pan from the oven and let the muffins cool inside the pan for approximately 10 minutes .
23. Then transfer them to a wire rack.
24. Allow them to cool completely before eating if you want the firmest texture.
25. This is particularly important with almond-flour pumpkin muffins because they can feel softer immediately after baking and become more structured as they cool. Some tested recipes specifically recommend allowing pumpkin muffins to cool substantially before serving.