Made from wholesome ingredients like nuts, seeds, coconut, and eggs, these low carb Pumpkin Spice Muffins for breakfast keep me full for hours. They’re gluten-free & dairy-free deliciousness!
I am ready for Fall, and although I am not one to jump on the pumpkin bandwagon, I do have a few pumpkin recipes I’d like to share, starting with this low carb pumpkin spice muffin for breakfast. And can we talk about muffins for a minute? I love muffins. I have always loved muffins, but I’m not always a fan of low carb muffins.
Perhaps I’m easing into a mid-life crisis or just a mid-life dissatisfaction. I love the low carb, gluten-free recipes I make, but I yearn to make them a little better. And one to buck convention, I am feeling the need to do things differently than everyone else. It’s who I am. My mother always said that I had to “learn things the hard way”. And the phrase, “You can’t tell her anything,” often comes to mind these days. It’s so true.
I am in love with these healthy pumpkin spice breakfast muffins!
I worked on several batches of these pumpkin spice muffins before I was happy. The muffins are not light and fluffy but rather more substantial in texture. I think they make the perfect low carb breakfast muffin. Full of fiber, seeds and nuts, they keep me full for hours. I enjoy them warmed in the microwave and slathered in butter, and my kids have been taking them to school as snacks. Not only do they taste great, but they are a little bigger than traditional low carb muffins and look nice, too.
I will be experimenting more with oat fiber and psyllium fiber over this next year to see if I can make some texture and size improvements to some of our low carb, gluten-free staples. Let me know how you feel about using either of these ingredients in baked goods.
Okay, it’s breakfast time and I’m grabbing the last of these low carb pumpkin spice breakfast muffins!
These Low Carb Pumpkin Spice Muffins For Breakfast are 6 net carbs each
[Disclosure: This recipe contains affiliate links.]
Healthy Low Carb Pumpkin Spice Muffins for Breakfast
- 2 cups Honeyville Almond Flour (200 g)
- 1 cup Bob's Red Mill Shredded Coconut, roughly chopped, (100 g)
- 1/3 cup (35 grams Bob's Red Mill Coconut Flour
- 1/3 cup sunflower seeds, roughly chopped,( 45 g)
- 1/3 cup pumpkin kernels, roughly chopped,( 40 g)
- 1/2 cup erythritol (120 g)
- 2 tablespoons NOW psyllium husk powder, (20 g)
- 1 teaspoon baking powder (5 g)
- 1/2 teaspoon baking soda (2.5 g)
- 1/2 teaspoon salt (2.5 g)
- 1/2 teaspoon ground mace
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 6 large eggs
- 3/4 cup canned unsweetened pumpkin puree (170 g)
- 3/4 cup full fat coconut milk from a can (1.77 ml / 235 g)
- 1 tablespoon vinegar (15 g)
- 1/2 teaspoon stevia glycerite (2.5 g)
- 1/2 teaspoon maple extract (2.5 g)
- Preheat the oven to 350 degrees and move the rack to the lower third of the oven.
- Liberally spray a 12 hole muffin pan with baking spray.
- Measure the nuts and coconut and either give them a rough chop with a knife or pulse them a few times in a food processor or coffee grinder, and place them into a large mixing bowl.
- Measure and add all of the dry ingredients, plus the spices, to the large bowl and whisk together until completely blended.
- In a smaller bowl, add all of the wet ingredients and mix with a hand mixer until combined.
- Add the wet ingredients to the dry ingredients and mix thoroughly, scraping the bowl to get everything incorporated. Let the mix sit in the bowl for five minutes.
- Distribute the batter evenly into each muffin cup making sure to pile it into the center of the cup like a mountain. If the batter is not touching the sides or bottom in places, that's okay, it will fill in as it bakes.
- Place the pumpkin spice muffins into the oven and turn the oven up to 400 degrees for 8 minutes. Then, turn the oven back down to 350 and bake for about 30 minutes more - until the muffins are browned and a toothpick inserted into the middle comes out clean.