Breakfast With Amy

This recipe for Low Carb Pumpkin Muffins is a definite winner with my family, and me.

Most of my life… actually all of my life… I’ve never liked pumpkin things.  So no pumpkin pie, no pumpkin coffee, no pumpkin lattes during fall for me.  I know… gasp!  I admit it, I’ve never been one of those that looks forward to pumpkin anything.

But NOW!!!  — I can’t say that anymore.

If you haven’t discovered by now, the longer you eat a low carb keto diet the more your tastes seem to change.  So, I guess it’s possible that I have to give the credit to eating a low carb lifestyle for my newly acquired taste for pumpkin.

This is actually the only ‘pumpkin’ recipe of anything I’ve made and liked, so I can’t actually say I like pumpkin ‘things’ yet. lol

But these muffins are a total make again according to the family, and it only took a couple tries to create a recipe we liked! Bonus!

I like these of course because they taste great, but they are also a great make ahead to add when meal planning for the week.  They go great with a pat of butter on top and a couple scrambled eggs for breakfast during the week.  Also, they make an easy and tasty snack at work!

**Carb Count: 2.8g each muffin or 1.7g net  (Based on ingredients that I used)

(1) First, preheat your oven to 350 degrees, and prepare your muffin pans with the liners.  I generally use paper liners or the foil type liners.  I just ordered these for the next time I make a batch.  Can’t wait!  I love all the special printed liners.

(2) Next, you will need to combine all the dry ingredients in one bowl…

• 1/3 cup + 1 tbsp coconut flour
• 1/4 cup oat fiber
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp pumpkin pie spice
• 1/8 tsp cloves
• 1/2 tsp cinnamon

…and all the wet ingredients in another.

• 1 stick (1/2 cup) butter melted but not hot
• 1/4 cup cream cheese that is room temp or warm
• 4 eggs
• 1/3 cup heavy whipping cream
• 3/4 cup Sukrin Gold (packed)
• 1/2 cup pumpkin puree (This is what I used – it is also available in grocery stores as a single can)
• 1 tsp vanilla
• 1/2 tsp maple extract

When you assemble recipes by having a dry and wet ingredient bowl and then combining them, this gives all the ingredients a better chance of being equally mixed and consistent throughout each portion of your finished product.

 

 

(3) After you have combined the ingredients of each bowls well, you can add the dry ingredients in to the wet ingredients bowl and mix well. Batter will be slightly thick.

 

(4) Divide batter into 15 muffins cups and bake at 350 degrees and set your cutest kitchen timer for 24 minutes.

 

          

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Muffin Tip: I use a small ice cream scoop to add batter to the muffin cups.  It seems to be less messy and makes it easier to get a consistent amount of batter in each cup.

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Note: When you remove the muffins from the oven they will look round and fluffy on top, but as they cool the center sinks somewhat.  No worries, they are done and they will be delicious. 

 

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