Even though it’s still August and extremely humid this week, I was in the mood for something that tasted like fall. Enter these yummy pumpkin muffins. They are grain and sugar-free.
My five kids gobbled these up as a snack, and they made for a satisfying breakfast for me. I warmed it up and put some butter on it, and oh my word it was delicious! The photos don’t do them justice.
My perfect morning consists of having a delicious muffin (or breakfast of any kind really) and curling up with a cup of hot tea while reading my Bible. It really helps me to start my day off on the right foot. Let’s face it, a mom who starts her day off on the right foot is more likely to be a nice mom come 5pm before dad gets home.
When pumpkin goes on sale I buy a case worth so I can make these pumpkin muffins (as well as other pumpkin items) year-round! No reason that pumpkin baking can only happen in the fall.
For a fun twist, I like to add a bag of chocolate chips to the muffins. Oh my goodness it makes them even more incredible!!!
Pin it for later.
Start by preheating your oven to 400 degrees. Grease a muffin tin with spray olive oil. I’ve been loving this Misto Spray Olive Oil container. You can put any oil you like to use in it. I always forgot to buy spray oil at the store and plus I wasn’t crazy about the aerosol and other chemicals used in it. It was a great $10 spent. Now I can always have spray oil when I need it!
In a large mixing bowl beat eggs, pumpkin, oil, and sweetener until it is smooth. I know this seems like a lot of oil, but almond flour is “thirstier” than traditional white or wheat flour. I put a range on there because some people’s ovens cook hotter and their muffins need the extra oil to keep the muffins moist.
If you do not have the exact sweeteners that I listed, no worries. Here is a very very helpful sweetener conversion chart. I frequently reference it and it is something to keep on hand.
Add the dry ingredients and stir until combined. Fold in the nuts if using them.
Fill each muffin tin until they are 2/3 of the way full. Bake for 17-19 minutes. Cool the muffins on a wire rack.
I hope your family enjoys these muffins as much as mine does! Happy fall!!!
Pumpkin Muffins (THM: S, low-carb, sugar-free, grain-free)
Yield 18-20 muffins
Ingredients
- 4 eggs
- 15 oz. can of pumpkin, NOT pumpkin pie mix
- 3/4 c. coconut oil, melted
- 2/3 c. THM Super Sweet Blend OR 2/3 c. + 3 T. of Truvia (this is equivalent to 48 packets)
- 2 c. almond flour
- 2 t. baking powder
- 2 t. baking soda
- 1-1 1/4 t. cinnamon
- 1 t. salt
- 1/4 c. chopped walnuts or pecans, optional
Instructions
- Preheat oven to 400 degrees. Grease a muffin tin with olive oil. In a large mixing bowl beat eggs, pumpkin, oil, and sweetener until it is smooth.
- Add the dry ingredients and stir until combined. Fold in the nuts if using them.
- Fill each muffin tin until they are 2/3 of the way full. Bake for 17-19 minutes. Cool on a wire rack.
Love, Love, Love! Thank you for sharing this easy and very gratifying recipe. Perfect for those S-mornings and the gluten free peeps in my life. 😉
They do make a great quick breakfast and are very satisfying with a cup of tea or coffee. 🙂
Hi Darcie! Does one muffin equal one serving? Thx
Tonya if you're eating it as a meal and that's the only thing you're eating you could eat two but I think you'd be really full. For a snack only one. If I eat them for breakfast I eat one muffin with some strawberries and have a cup of tea. Hope that helps. 🙂
Can I sub with baking blend? How much?
Can I sub with baking blend? How much?
Yes you can. Equal parts I believe, but you may need to add some liquid.
Hi Darcie! I just made these a few days ago and we love them! They have great flavor and are so moist. But mine are a bit too oily. I'm thinking I could cut some of the oil. Just wondered if you had ever experienced this.
Kaylee V.
These are delicious!
Might be a silly question, but am I measuring one cup of solid coconut oil and then melting it or am I melting coconut oil to equal one cup?
Measure just under a cup solid and then melt snd see if it's enough.
the texture of my dough seems off. Its more like a cookie dough
Did you ever make using a almond/coconut flour combination?
I haven't but I'm sure that it would be fine.
Oh my gosh these were amazing !! Thank you for sharing. Grandkids gobbled them up.
Happy to hear that everyone liked them!
Can I sub half the coconut oil with applesauce or do you think that will throw me into XO territory?
That would be fine. There aren't really any other carbs, so divided between all the muffins, it should be ok.
I had the same experience. They left a grease spot on the napkin. Next time I would cut back on the oil. Otherwise they were very good.
Recipe calls for "THM Sweet Blend." Is this "Super Sweet" or "Gentle Sweet" blend?
Super Sweet Blend
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Thank you!
Still learning all this, for sweetener I have stevia. Can I use that the same?
Yes you can use stevia, but you'll need less of it. Here's a conversion chart to help you out. http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
I made these today and was surprised that they were so bitter. I had used stevia because that's what I had on hand. Now I'm so turned off on stevia, it makes me sad to think that way. I need a good sweetener to stop me eating real sugar with this bad addiction of mine. Would it be best to use THM's Gentle Sweet or the More Gentle Sweet? I'll have to throw these out and some expensive ingredients went into these!
I never use stevia on baking because it does come out bitter. Use Gentle Sweet, Ttuvia or t
ALDI's Sweet Additons (in packets) when baking.
How many of those Aldi packets would be needed for this recipe. Could u use xylitol? And if so, how much?
This recipe sounds SO good!
There is 3/4 t. in each of those Aldi packets. I have never used xylitol in these muffins. I’m sure they would turn out just fine. Use the sweetener conversion chart on trimhealthymama.com
Hi Darcie
I'm new to your site and THM and thought I's try some more recipes before buying the recipe book. I thought these would be a crossover, because they contain pumpkin and nuts? Is pumpkin starchy? It isn't available here, (I'm Irish) so I will have to substitute squash or sweet potato? Will that make it a cross over? Sorry to be so pedantic! Really glad to have found your site.
Pumpkin is non starchy so these are an S as they are. If you use squash, it will keep the muffins in S territory. If you use a sweet potato, then they will be a crossover.
These are yummy!!! I added 1/2 tsp of nutmeg and 2 doonks stevia for a sweeter muffin. Make sure you don't under cook and let them cool before trying to remove from tin. I used muffins papers to help with this.
Rachel, I live in Ireland, too! Lidl has pumpkins in store right now. I am not sure if they are meant to be baking pumpkins, but you could try. I think that Aldi and maybe Tesco will also be carrying pumpkins this month. It seems like last year I saw the pumpkins labeled for baking or carving somewhere, maybe Aldi. If you wash the pumpkin, then you can cut it in slices and bake it in the oven or cooker until it is soft. Then cool and scrape the meat out of the skins and mash the meat. You could freeze the mashed pumpkin and enjoy pumpkin treats whenever you want to then!
My friend made these Tuesday night for our local THM Monthly Dinner. 1. I don’t love muffins. 2. I don’t love Pumpkin. With that said, I LOVED your Pumpkin Muffins. They were a great flavor and so moist (an issue I have with muffins). Great recipe!
I’m so glad you liked them! ❤
I love love love these muffins! I didn’t even frost them. So moist and so yummy! I did reduce the amount of oil – actually I used butter but only 1/2 cup.
I’m so glad you liked them!
Has anyone attempted to use “flax eggs” (flax/water) in place of eggs in this? I generally have good luck baking with that but I have not attempted it with such heavy flour. Thanks!