Low-Carb Pumpkin Muffin Recipe | POPSUGAR Fitness

Low-Carb Pumpkin Muffin Recipe | POPSUGAR Fitness

You can find no purpose you cannot get pleasure from some pumpkin-spice-flavored goodness on a minimal-carb diet program. When you may possibly have to pass on a PSL, pumpkin itself is reasonably small-carb — and when it arrives to baked goods like pumpkin breads and muffins, reduced-carb sweeteners and flours are all you need to indulge in that yummy flavor devoid of wrecking your diet plan. Will need proof? Check out whipping up a batch of these chocolate chip pumpkin muffins.


I know what you might be considering: Reduced-carb . . . chocolate chip . . . muffins? But you only want a number of components to make that seemingly impossible desire a reality. Among them: almond flour and coconut flour, erythritol for some sweetness, and sugar-cost-free chocolate chips. (I like Lily’s model ideal.) If you can not locate lower-carb chocolate chips specially, you can get a chocolate bar as an alternative and just chop it up to add to the muffins.

When you have gathered all the things you want, you can expect to just combine the moist and dry components, fold in the chocolate chips, scoop the batter into a lined muffin pan, and bake.


The end end result? Muffins with a moist still crumbly heart and a little bit of crunch on top rated. Warm them up just before serving, and you’ll get gooey chocolate in each individual chunk! Dig suitable in to the recipe below.

Low-Carb Pumpkin Muffin Recipe


  1. 1 cup almond flour
    1/2 cup coconut flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 cup erythritol
    1/3 cup refined coconut oil, melted
    3/4 cup pumpkin puree
    3 eggs, room temperature
    2 teaspoons vanilla extract
    1 teaspoon cinnamon
    1/2 teaspoon ginger
    1/2 teaspoon nutmeg
    1/2 cup oat milk
    1 cup Lily’s Semi-Sweet Design and style Baking Chips


  1. Preheat oven to 350°F. Line a muffin pan with cupcake wrappers.
  2. In a big bowl, whisk alongside one another almond flour, coconut flour, baking powder, and salt till evenly put together. Established apart.
  3. In a further bowl, whisk alongside one another erythritol, coconut oil, pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and oat milk.
  4. Insert the damp elements to the dry and use a rubber spatula to stir right up until they are included into a uniform batter.
  5. Increase the chocolate chips and stir once more.
  6. Scoop the batter into the muffin pan just about to the prime of the wrappers.
  7. Bake for 30 minutes.
  8. After the muffins are carried out, consider them out and allow for to interesting on a wire wrack.

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