Healthy Low Carb Pumpkin Spice Muffins for Breakfast
Made from wholesome ingredients like nuts, seeds, coconut, and eggs, these low carb Pumpkin Spice Breakfast Muffins keep me full for hours. Plus, they're gluten-free & dairy-free.
Servings 12
Calories 284kcal
Ingredients
Dry Ingredients
- 2 cups Almond Flour (200 g)
- 1 cup Dried Shredded Coconut, roughly chopped, (100 g)
- ⅓ cup Coconut Flour (35 g)
- ⅓ cup sunflower seeds, roughly chopped,( 45 g)
- ⅓ cup pumpkin kernels, roughly chopped,( 40 g)
- ½ cup erythritol (120 g)
- 2 tablespoons psyllium husk powder (20 g)
- 1 teaspoon baking powder (5 g)
- ½ teaspoon baking soda (2.5 g)
- ½ teaspoon salt (2.5 g)
Spice mix
- ½ teaspoon ground mace
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Wet Ingredients
- 6 large eggs
- ¾ cup canned unsweetened pumpkin puree (170 g)
- ¾ cup full fat coconut milk from a can (1.77 ml / 235 g)
- 1 tablespoon vinegar (15 g)
- ½ teaspoon stevia glycerite (2.5 g)
- ½ teaspoon maple extract (2.5 g)
Instructions
- 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.
Notes
Nutrition Facts
Healthy Low Carb Pumpkin Spice Muffins for Breakfast
Amount Per Serving
Calories 284
Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 12g4%
Fiber 6g25%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 284kcal | Carbohydrates: 12g | Protein: 9g | Fat: 18g | Fiber: 6g