Looking for a diabetic-friendly dose of the season's pumpkin spice? Try this recipe for simple pumpkin spice muffins. Made with just a few ingredients that are low in carbs, fat, and sugar but full of fall flavor! Delicious with our sugar-free Spiced Coffee.
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Preheat oven to 350 degrees F. Line 6 muffin cups with foil or silicone liners and spray the liners with oil. You can use well-greased paper liners, but that would increase the risk of sticking.
In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon.
Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder.
Using a 4-tablespoon ice cream scoop, pour the batter into the prepared muffin cups.
Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes
Transfer the muffins to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.
Serving Size 6 Muffins
Servings 1
- Amount Per Serving
- Calories 156
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Sodium 193mg9%
- Total Carbohydrate 6g2%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350 degrees F. Line 6 muffin cups with foil or silicone liners and spray the liners with oil. You can use well-greased paper liners, but that would increase the risk of sticking.
In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon.
Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder.
Using a 4-tablespoon ice cream scoop, pour the batter into the prepared muffin cups.
Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes
Transfer the muffins to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.
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