Paleo Pumpkin Muffins Recipe

Listing Results Paleo Pumpkin Muffins Recipe

• Total 44 Results
• Low carb
• Low cholesterol
• Low fat
• Low sodiumt

Pumpkin Muffins GlutenFree, SugarFree + Low Carb

This paleo pumpkin muffin recipe is simple and super yummy! I love that it's a healthy alternative to typical comfort food that will leave you satisfied …

Rating: 5/5(1)
1. Preheat oven to 350
2. Mix dry almond flour and baking powder together and preferably run them through a sieve.
3. Add wet ingredients Add spices and sweeter in stages and test along the way. You want to find the right level of flavor and sweetness for your preference.
4. Mix well and then add to muffin tin (or a bread tin - feel free to mix it up)

Preview

See Also: Healthy pumpkin muffins recipeShow details

Paleo Recipe Pumpkin Muffins Low Carb and Gluten Free

It’s easy, low carb, and gluten free! Paleo Recipe – Pumpkin Muffins 1 1/2 c almond meal or flour 3/4 c canned organic pumpkin 1 tsp baking powder 1 tsp …

Preview

See Also: Pumpkin muffins recipe easyShow details

Low Carb Pumpkin Muffins (DairyFree, Grain Pretty Pies

These easy, healthy, low-carb pumpkin muffins made with almond flour are soft, moist and delicious! It’s hard to believe they’re Gluten/Grain-Free, Egg …

Rating: 4.6/5(16)
1. Preheat the oven to 325 degrees. Line a muffin tin with 5 or 6 parchment liners.
2. While the muffins are baking, place coconut butter jar/packet in a bowl of warm water to melt/soften (this could take around 10 minutes)

Preview

See Also: Pumpkin muffins recipe australiaShow details

Low Carb Keto Pumpkin Cream Cheese Muffins Paleo …

Low Carb and Keto Pumpkin Muffins 2 cups blanched almond flour ⅓ cup coconut flour 1 cup pumpkin puree (homemade or canned. If using …

Preview

See Also: Low carb diets recipesShow details

Paleo Pumpkin Muffins with Almond Flour Bake It Paleo

How to Make Low Carb Paleo Pumpkin Muffins These easy pumpkin muffins are made in a bowl, baked in the oven and ready to eat in …

1. Preheat oven to 350 degrees F.
2. Combine eggs, pumpkin, yogurt and vanilla in a large mixing bowl. Whisk until smooth.
3. In a separate bowl, whisk together all dry ingredients. This includes the almond flour, coconut flour, arrowroot starch, monk fruit, baking soda, salt and pumpkin spice.
4. Add the dry ingredients to the wet ingredients and mix with a spatula. The batter is fairly thick.

Preview

See Also: Free low carb recipesShow details

Pumpkin Muffins Low Carb, Gluten Free, Sugar Free, Paleo

Low carb, gluten free pumpkin muffins can be made in lots of ways – all almond flour, a mix of almond and coconut flours, with or without whey …

Preview

See Also: Savoury pumpkin muffins recipeShow details

Paleo Pumpkin Muffins (Healthy Recipe!) « Clean & Delicious

These muffins are made with wholesome ingredients and are low carb, gluten-free, paleo and absolutely delicious. They require just 1 bowl and about …

Rating: 4/5(53)
1. Preheat oven to 350 degrees.
2. Whisk together the eggs, pumpkin, coconut oil, vanilla extract, and maple syrup.
3. Add in coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until everything is well combined. Gently fold in cranberries.
4. Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Pop in the oven and bake for 35 minutes. Enjoy.

Preview

See Also: Healthy Recipes, Muffin RecipesShow details

Paleo Pumpkin Muffins Erin Lives Whole

How to make pumpkin muffins First things first, start by preheating your oven to 350F and lining your muffin tin with liners or non-stick spray. …

Rating: 5/5(26)
1. Preheat oven to 350F and line a muffin tin with liners or non-stick spray.
2. In a large bowl, whisk together pumpkin puree, almond butter, eggs, maple syrup and vanilla.
3. In a small bowl, stir together almond flour, baking soda, salt, and pumpkin pie spice.
4. Add dry ingredients to wet ingredients and stir till combined.

Preview

See Also: Muffin RecipesShow details

Pumpkin Pie Cupcakes (Paleo, Low Carb) Wholesome Yum

Place 10 parchment paper muffin cups in a muffin pan. In a medium bowl, whisk together the wet ingredients (pumpkin puree, coconut cream, …

Rating: 5/5(12)
1. Preheat oven to 350 degrees F (177 degrees C). Place 10 parchment paper muffin cups in a muffin pan.
2. In a medium bowl, whisk together the wet ingredients (pumpkin puree, coconut cream, eggs, and vanilla extract).
3. Stir the dry ingredients (coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt) into the batter. Spoon the batter into the muffin cups, filling almost all the way up (the muffins will rise as they bake, but sink soon after).
4. To make the crumble topping, mix together the erythritol, coconut flour, and cinnamon in a small bowl. Stir in the coconut cream and break apart the pieces with a spoon, until the mixture is crumbly. (If it's too powdery, gradually add a little more cream until it's crumbly.) Sprinkle the crumbles evenly on top of the cupcakes, pressing down slightly with the back of a spoon.

Preview

See Also: Cake Recipes, Cupcake RecipesShow details

Keto pumpkin muffins (Glutenfree & Paleo) Here To Cook

Start making these delicious keto pumpki muffins by preheating your oven to 350F (175C) and line 6 muffin cups with silicone muffin liners or parchment paper muffin liners. …

1. Preheat the oven to 350F (175C). Line 6 muffin cups with silicone muffin liners or parchment paper muffin liners.
2. In a large mixing bowl, combine the first 8 ingredients (all dry) using a spatula.
3. In another mixing bowl, combine the next 5 ingredients (all wet) using a hand mixer.
4. Add the wet mixture to the dry and mix with a spatula until no dry ingredients remain.

Preview

See Also: Keto Recipes, Muffin RecipesShow details

Pumpkin Muffins (Paleo, Gluten Free Nom Nom Paleo®

These paleo pumpkin muffins are made with just almond flour as the base. Even though I love grain-free paleo treats, I don’t have the patience (or the expandable pants) …

Rating: 4.7/5(43)
1. Heat oven to 350ºF with the rack in the middle. Line a muffin tin with parchment muffin liners or grease it well with ghee or coconut oil.
2. Combine the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Whisk it all together.
3. In a separate large bowl, add the pumpkin purée, honey, eggs, and vanilla. Use a hand mixer or whisk to blend everything together.
4. Add the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend until well combined.

Preview

See Also: Muffin RecipesShow details

Keto Pumpkin Muffins Easy Low Carb Muffin Recipe

use coconut sugar for paleo pumpkin muffins; add chopped nuts or seeds; HOW MANY CARBS IN KETO PUMPKIN MUFFINS? So you might be wondering are pumpkin …

1. PREP MUFFIN PAN AND PREHEAT OVEN: Preheat the oven to 375ºF. Grease or line a 12 pan muffin tin with parchment paper liners and grease with coconut oil (it's important to grease them otherwise they will stick to the liners).
2. MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, low carb sweetener, coconut oil, milk and vanilla. Mix well until fully combined.
3. ADD THE DRY INGREDIENTS: Stir in the almond flour, pumpkin pie spice, baking powder and baking soda and mix until combined. Fold in the chocolate chips and nuts, if using.
4. DIVIDE BATTER: Divide the batter evenly between the prepared muffin tins (I use a large cookie scoop) and top with extra chocolate chips or pecans if desired.

Preview

See Also: Keto Recipes, Low Carb RecipesShow details

Low Carb Keto Pumpkin Muffins (+ Streusel Topping

In a large bowl combine eggs (4), pumpkin puree (3/4 cup), unsalted butter ( 1/4 cup), vanilla (2 teaspoons), and combine using an electric mixer. Add dry ingredients to wet …

1. Preheat oven to 425 F, and prepare a muffin pan with liners.
2. Add topping ingredients to a small bowl and mix to combine. Set bowl aside.
3. In a medium bowl combine eggs (4), pumpkin puree (3/4 cup), unsalted butter ( 1/4 cup), vanilla (2 teaspoons) and combine using an electric mixer.
4. In a second bowl, add almond flour (2 cups), coconut flour (1/2 cup), erythritol (3/4 cup), baking powder (1 1/2 teaspoon), salt ( 1/2 teaspoon), pumpkin pie spice (2 teaspoons), and stir to combine.

Preview

See Also: Keto Recipes, Low Carb RecipesShow details

Almond Flour Pumpkin Muffins Healthy, Low Carb, and

Instructions. Place a rack in the center of your oven, and preheat the oven to 350 degrees F. Line 10 of the wells of a standard 12-cup muffin pan with paper liners. In a large …

Rating: 5/5(120)
1. Place a rack in the center of your oven, and preheat the oven to 350 degrees F. Line 10 of the wells of a standard 12-cup muffin pan with paper liners.
2. In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
3. Divide the batter evenly between the cups, filling them nearly all the way to the top. Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Place the muffin pan on a wire rack, and let cool in the pan for 5 minutes. Gently lift the muffins out of the pan, and place on the rack to finish cooling for as long as you can stand the suspense. Enjoy!

Preview

See Also: Healthy Recipes, Low Carb RecipesShow details

Flourless Keto Low Carb Pumpkin Muffins My PCOS Kitchen

Servings muffins NET Carbs 2.89g calories 185kcal Protein 7.74g Fat 15.83g Cook Mira Ingredients 140 g (4.94 oz) pumpkin puree (about ½ cup) 140 …

1. Preheat the oven to 190C/375F.
2. Mix all of the ingredients in a bowl with a whisk and pour into 7 muffin cups. Place into the oven and bake for 18 minutes.
3. Take out, let cool completely and enjoy!

Preview

See Also: Keto Recipes, Low Carb RecipesShow details

• First Page
•  1 
•  2 

Related Topics

• › Low Carb Pumpkin Spice Muffins Recipe Keto Friendly
• › Dr Jiwani Recipe Low Carb Vegan Pumpkin Muffins
• › Low Carb Keto Pumpkin Muffins Recipe Wholesome Yum

New Recipes

• › Homemade Low Carb Cracker Recipes
• › Shrimp Veracruzana Recipe
• › Recipe For Toffee Popcorn
• › Buddy The Elf Spaghetti Cookies
• › Sweet Fruit Pizza With Cookie Base
• › Deluxe Low Fat Raw Vegan Burger Recipe
• › Recipe Eggs Florentine With Roasted Tomatoes Mushroom Spinach Saute
• › Anginetti Cookie Facebook
• › Copycat Baby Back Ribs Recipe
• › 9 Lb Turkey Breast Cooking Temperature
• › Cajun Style Smoked Sausage Recipes
• › Homemade Coffee Body Scrub Recipes
• › Gluten Free Christmas Desserts Recipes
• › Recipes For Gooey Butter Cake
• › Simple Lamb Loin Chop Recipe
• › Bojangles Copycat Biscuit Recipe
• › Easy Ham And Beans Recipe With Canned
• › Easy Salmon Recipes Air Fryer
• Browse All Recipes >>

Frequently Asked Questions

Are pumpkin muffins paleo or gluten free?

Because they are made with almond flour, these pumpkin muffins are low carb, gluten free, and they qualify as Paleo pumpkin muffins too. Although I don’t follow these diets specifically, I still adore baking with almond flour.

Are almond flour pumpkin muffins keto?

Bake up low carb keto pumpkin muffins so rich and moist, you won't believe they have 4g net carbs each! And, these almond flour pumpkin muffins are ready in 35 minutes. Full ingredients + instructions are on the recipe card at the end. Before you scroll or jump down, don't miss the useful tips in the post!

How to make pumpkin muffin batter?

In a large bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps. Stir in the the eggs, pumpkin puree, almond milk, melted ghee, and vanilla, until completely incorporated. Spoon the batter evenly into the muffin cups and smooth the tops.

How do you make pumpkin muffins with tapioca flour?

• 1 cup canned pumpkin puree • 4 Tablespoons melted coconut oil • 1 ¼ teaspoon vanilla extract • 1/3 cup honey • 1/3 cup chopped pecans I only had 1/4 cup of almond flour on hand, so I added tapioca flour to make up the difference, and the texture was just like that of a traditional muffin made with grain flours.