WebDirections Step 1 Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside. Step 2 Grate …
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WebIt just starts with preheating the oven to 350. While the oven heats, you can mix up the batter. In a large bowl, mix the dry ingredients together. In a medium bowl, …
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Pumpkin Muffins Advertisement Ingredients Ingredient Checklist 3/4 cup vegetable oil, plus more for pan 1 1/2 cups whole-wheat flour, spooned and leveled 1 1/2 cups all-purpose flour, spooned and leveled 2 teaspoons baking powder 1 tablespoon pumpkin pie spice 1/2 teaspoon baking soda 2 cups pumpkin puree 1 cup plain low-fat yogurt
Low carb pumpkin recipes are one of the best things about fall! Especially healthy, low carb keto pumpkin muffins. These are deceptively simple, but taste so rich and cozy — most people won’t believe they’re coconut and almond flour pumpkin muffins!
Add eggs, pumpkin puree, almond milk (or keto milk of choice), ghee (or fat of choice), and vanilla. Mix until completely incorporated. (It will be thicker than a traditional muffin batter — this is normal.) Scoop. Spoon the batter into a muffin tin lined with paper liners. Smooth the tops and sprinkle with pepitas. Bake.
Wholesome Yum Coconut Flour – This flour is made from one ingredient (pure organic coconuts!) and helps absorb the extra moisture from the pumpkin. Don’t skip it! Besti Monk Fruit Allulose Blend – This sweetener helps the muffins bake up soft, all with 0g net carbs.