Preheat the oven to 350F. Line 12 muffin cups with silicone muffin liners or parchment paper muffin liners. In a large mixing bowl, combine the almond flour, sweetener, salt, baking powder, and pumpkin pie spice using a spatula. In another mixing bowl, combine the pumpkin puree, eggs, butter and vanilla using a hand mixer.
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Dairy and nut free these low carb muffins are deliciously fall! Scale Ingredients Pumpkin Muffin 1 heaping cup pumpkin puree (100% pumpkin, unsweetened) ¼ cup ghee or …
PALEO DATE PASTE Instructions Preheat the oven to 350°F. To make muffins in the bowl of a mixer combine almond flour, tapioca flour, sea salt, guar gum. Mix together. Remove a ½ cup of mixture and set aside to use in the streusel. Add to the mixing bowl the eggs, baking powder, baking soda, pumpkin spice, butter, date paste, and pumpkin.
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Combine the dry ingredients. Sift the tigernut flour and tapioca starch together and combine in a large mixing bowl with baking powder, salt, and cinnamon. Mix in wet ingredients. Fold in the pumpkin puree, maple syrup, and coconut oil. Prepare and add the gelatin egg. Pour the water in a small saucepan and sprinkling the gelatin over.
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Only these Paleo pumpkin muffins provide some amazing health benefits to boot. Take a look at how the “intelligent ingredients” in the recipe …
These Pumpkin Muffins are stuffed with cranberries and full of warm spices. They are definitely my favorite pumpkin muffin recipe to date and make for a cozy breakfast, snack, or dessert. Healthy pumpkin muffins are made with wholesome ingredients and are low carb, gluten-free, paleo, and absolutely delicious. They require just 1 bowl and about 30 minutes. The …
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Substitutions: for Low Carb Pumpkin Muffins. To make this pumpkin paleo muffins recipe low carb you want to leave out the starch and use an alternative sweetener. I …
Easy healthy flourless paleo vegan pumpkin chocolate muffins which are tender on the outside, moist on the inside and ready in 30 minutes! Made without eggs or dairy, these …
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These Healthy Pumpkin Muffins are soft, fluffy and easy to make with gluten free flour, pure pumpkin and cozy warm spices. A one bowl muffin recipe and perfect for a quick …
¼ cup chopped raw unsalted walnuts (optional) Instructions Preheat oven to 350 degrees F. In a large mixing bowl, whisk together eggs, pumpkin, butter, ghee or coconut oil, vanilla and almond butter. Sift in the coconut flour, baking soda, collagen peptides (optional) and pumpkin pie spice until well combined. Fold in the carrots and walnuts.
Add the coconut flour, baking soda, pumpkin pie spice and sea salt to the wet ingredients and mix until just combined. Do not overmix. Divide the batter evenly between the …
In a large bowl combine the butter, sweetener, pumpkin puree, and vanilla. Once completely combined add in the eggs and mix again. Pour in the almond milk and mix until there are no clumps and the mixture is smooth. Add the almond flour, coconut flour, pumpkin pie spice, and baking powder. Mix well.
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2 tbsp pumpkin seeds Instructions Preheat to 350 degrees. Line a 12-cup muffin tin with muffin liners. In a medium bowl, mix together eggs, pumpkin puree, and maple extract. In a large bowl, add almond flour, coconut flour, monkfruit, pumpkin pie spice, salt, and baking powder. Whisk to combine and break up any lumps.
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Nov 4, 2014 - These Paleo pumpkin muffins with almond flour have 3 different Paleo "flours," which makes it so you can't taste any one flour.
In a separate large-size bowl, whisk eggs, pumpkin puree, maple syrup, orange zest, and orange juice. Combine wet ingredients with dry ingredients, then stir in chopped pecans. Spoon batter into muffin liners, then top each muffin with a pecan. Bake for 23-25 minutes or until done. Let cool and enjoy your delicious muffins!
Method. Preheat the oven to 180 . Line a muffin tin with paper liners, or if non-stick line with coconut oil. In a medium bowl, whisk the eggs and coconut milk and then add the almond meal and baking powder and mix well. Add the pumpkin, bacon, onion and basil and stir to combine. Season with salt and pepper. Spoon the mixture into the prepared
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Low Carb Cinnamon Roll Muffins given a keto, paleo and vegan makeover! These super fluffy and bakery style muffins use almond flour and have no eggs and no butter, but …
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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.
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!
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.
• 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.