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

It's pumpkin time and I wanted to make the most delicious low carb, gluten free, sugar free pumpkin muffins I could. 72 pumpkin muffins later I think I have. The good news is that they were all good, a couple were really good, and one batch was great. There is no bad news. We had a pumpkin muffin blind taste-test and there was one clear winner. Six of us participated – my husband, my daughter and her boyfriend, and my son and his girlfriend. 5 of us all voted for the same muffin. My son's girlfriend is a serious sweets lover and she abstained. She just couldn't decide because she was in muffin bliss.

Pumpkin Muffin Bake-Off

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 protein powder, lots of eggs or only a couple, … the choices go on. The goals were a muffin that was satisfyingly moist but not heavy and not airy-fluffy either, that actually tasted like pumpkin and not just spices, and was a 1-bowl cinch to make. I think this recipe nails it. I’d really love to hear what you think.

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Posted By: Lisa Kelso
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Prep Time: 15 minutes | Cook Time: 25 minutes | Ready In: 40 minutes
Ingredients: Print   Add to cart
US Metric
  • paper liners or oil or butter for greasing muffin tins
  • 8 eggs
  • 1 15 oz. can (or box) pumpkin puree (not pumpkin pie mix)
  • 1 stick unsalted butter, melted and cooled or 1/2 cup coconut oil for paleo/dairy free
  • 3/4 cup coconut flour
  • 2 cups almond meal
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice (optional)
  • 1 – 1 1/4 cups xylitol, or to taste
  • 2 teaspoons vanilla

Cooking Process:
  1. Put 18 liners in muffin tins or grease with butter or oil . Preheat oven to 350°. Batter may be mixed by hand, with an electric mixer, or a standing mixer. Put eggs in a large bowl and beat. Add pumpkin and blend in. Add all other ingredients and mix well. Taste for sweetness and add more xylitol as necessary. Divide batter evenly between 18 muffin cups. Batter should come just about to the top of the muffin tin but under the top of the liner.
  2. Bake for 20-25 minutes or until muffins feel a little firm to the touch and a toothpick inserted in the center comes out clean. They are especially delicious warm.  Muffins may be cooled and frozen in a plastic bag for about a month.
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Reviewed on: Oct 23, 2013 By