If you love pumpkin, then you’ll love these low carb coconut flour pumpkin muffins recipe. A fantastic way to use up some of that canned pumpkin you might have left!
Low Carb Coconut Flour Pumpkin Muffins
My favorite way to change up my breakfast lately is to make muffins. Before I was watching my sugar and carbs, I used to enjoy a Tim Horton’s chocolate chip muffin. Now, I regularly enjoy one of my homemade sugar free chocolate chip muffins.
And, I like to bake myself large coconut flour muffins using my 6-cup muffin pan. Coconut flour is my go to flour for creating low carb recipes. Coconut flour is naturally high in fiber, low in carbs, and naturally grain and gluten free.
I love that I can control the ingredients that go into my recipe. I can choose to toss in some blueberries, strawberries, or even some pumpkin for a vitamin rich option. That’s what I did when I had some leftover pumpkin from my Sugar Free Pumpkin Bread.
Well, I first tried making pumpkin pancakes and they failed miserably. Let’s just say the pumpkin pancake batter burned to a char. Since that didn’t work out, I decided to try my hand at making an easy coconut flour pumpkin muffins recipe.
The first batch of pumpkin muffins ended up being a bit tasteless. So I then tried it with less pumpkin, less Swerve sweetener and less spice. The result was a lightly sweetened, and lightly flavored pumpkin muffin.
But you could barely taste the pumpkin flavor, and the spices even less. It just did not taste like a muffin I would repeat making. So back to the drawing board!
In my third attempt, I decided to double the pumpkin, the sweetener and increase the spices a bit. I have to say, I’m pleased with my second attempt. I was happy that they didn’t have eggy smell or aftertaste that some coconut flour muffin recipes can have.
Especially with so many eggs! But don’t worry, the eggs in this recipe are totally necessary. Eggs help keep the recipe together, as explain in my “How To Use Coconut Flour” post.
In the future, I’d like to test this adding some unsweetened almond milk and almond flour. I’ve been using the combination a lot with other recipes. And each recipe has worked out great so far.
The recipe calls for vanilla extract, but I have also used pumpkin extract. It’s just another way to bump up the pumpkin flavor in the recipe. And you can also add some ground cloves, which I do from occasion add 1/8 tsp.
Since the recipe is lightly sweetened, you can choose to either up the sweetness with stevia. Or, you can even add your own sugar free frosting. I don’t normally frost these muffins as I enjoy them as is.
- ½ cup coconut flour (72 grams)
- ½ cup pureed pumpkin
- ½ cup Swerve sweetener (or other granular sweetener)
- 6 eggs, large
- ½ stick unsalted butter + 2 tbsp
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
- 1 tsp cinnamon
- ⅛ tsp ginger
- ¼ tsp nutmeg
- ½ tsp salt
- Preheat oven to 350 deg F.
- In a large bowl, mix together the dry ingredients of coconut flour, Swerve sweetener, baking powder, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt.
- In a medium sized bowl, mix together the wet ingredients of eggs, pumpkin, melted butter, and vanilla extract.
- Using the large bowl, slowly whisk in the wet ingredients into the dry ingredients.
- Butter the muffin pan, and add the batter in ¼ scoops. *1/2 cup scoops using the 6-cup muffin pan.
- Place the muffins in the oven for approx 15-20 minutes.