Description
Soft, warmly spiced pumpkin muffins with a very moist texture and lightly sweet flavor. Made with pumpkin purée, golden flaxseed meal, coconut flour, and pure monk fruit.
Yield: 6 servings of 1 muffin each, totaling 6 muffins
Prep Time: 10 minutes | Bake Time: 35 minutes | Cool Time: 20 minutes
Equipment required: an oven and a 6-well muffin tin or 6 silicone muffin liners
Storage: at room temperature for up to 12 hours or refrigerated for up to 3 days. Refrigerated muffins can be microwaved briefly (15-30 seconds) to bring back that fresh muffin warmth. ✎
Ingredients
Dry Ingredients:
Wet Ingredients:
Instructions
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In a small mixing bowl, whisk together the dry ingredients.6 Tbsp = ¼ cup + 2 Tbsp
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In a medium-sized mixing bowl, whisk together the wet ingredients.6 Tbsp = ¼ cup + 2 Tbsp (90ml)
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Prepare a 6-well muffin tin with parchment or silicone liners.
Using good quality parchment liners, e.g. Paper Chef, makes a difference to how much muffin gets wasted by being stuck to the liners when removing them. -
Add the dry ingredients to the wet and swiftly whisk until no dry patches remain. The result will be a thick(-ish) and fluffy (or puffy..?) "batter." It's unusual.
The video here is the original Apple Cinnamon Muffins. The Pumpkin Spice "batter" will be slightly thicker. -
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Distribute the batter between the 6 muffin wells. The batter can/will extend above the tops of the wells, but it will not rise and overflow while baking. The tops can be domed with the end of a spatula to look more muffin-like if desired. They will come out looking about the same as they went in.
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Preheat the oven to 350°F (175°C) and allow the muffins to rest while the oven heats. Bake for 35 minutes.
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Remove the muffin tin from the oven and allow to cool on a wire cooling rack for about 5 minutes. Then, gently remove the muffins from the tin and allow to cool for at least an additional 15 minutes. Muffins that are still hot will seem under-baked.
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Enjoy slightly warm or at room temperature. Option to dress up with keto-friendly syrup, chopped nuts, and additional cinnamon.
Used to Make This Recipe
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Nutrition Facts
Servings 6
Serving Size 1 muffin
- Amount Per Serving
- Calories 225kcal
- % Daily Value *
- Total Fat 19g30%
- Total Carbohydrate 11.5g4%
- Dietary Fiber 6.5g26%
- Protein 3.5g8%
- Net Carbs 5g
* Total Carbs - (Fiber + Allulose + Sugar Alcohols) = Net Carbs
Notes
- These muffins are quite moist, especially post-storage. For some, this may seem like an unpleasant under-baked texture. If you think that will be you, you could add 1 tablespoon (7.5g) chickpea flour to the dry ingredients. This adds about 0.5g net carbs per serving.
- Golden flaxseed meal is much milder and more pleasant in flavor than brown flaxseed meal. Structurally, these muffins should turn out fine with brown flaxseed meal, but I'm not sure they would taste very nice.
- Pumpkin spice is a common spice blend in North America. If you happen to have my first book, you can find a recipe on page 78. If not, there are plenty of recipes available online.
- I have not tried this recipe with any other type of sweetener and haven't had much success getting consistent and reliable results using granulated sweeteners (e.g. allulose or erythritol) in baking. This much pure monk fruit is roughly equivalent to 2½ to 3½ tablespoons (7½ to 10½ teaspoons) of sugar. If you can't use pure monk fruit powder, I'd suggest using a sweetness equivalent in liquid stevia or liquid sucralose (i.e. Splenda).
- Using good quality parchment liners, e.g. Paper Chef, makes a difference to how much muffin gets wasted by being stuck to the liners when removing them.
