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Low Carb Pumpkin Muffins Breakfast With Amy Blog

Low Carb Pumpkin Muffins

These low carb pumpkin muffins will satisfy that fall pumpkin flavor and let you be able to eat low carb keto friendly muffins.

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

Course Breakfast, Snack
Cuisine American
Keyword Muffin, Pumpkin
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 15 muffins

Ingredients

Dry Ingredients

  • 1/3 cup coconut flour
  • + 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

Wet Ingredients

  • 1 stick butter melted/cooled (1/2 cup)
  • 1/4 cup cream cheese (warm/room temp)
  • 4 eggs
  • 1/3 cup heavy whipping cream
  • 3/4 cup Sukrin Gold (packed)
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla
  • 1/2 tsp maple extract

Instructions

  1. Preheat oven to 350 degrees.

  2. Add all dry ingredients in a bowl and combine well.

  3. In a separate bowl, add all wet ingredients and mix well.

  4. Add dry ingredients to wet ingredients and combine until batter is formed.  Batter will be slightly thick after it is combined.  (It will continue to thicken as you stir because of the coconut flour.)

  5. Spoon batter into 15 muffin cups and bake at 350 degrees for 24 minutes.

Recipe Notes