These lower carb pumpkin muffins are one of my favorites! They are super yummy and perfect for breakfast or when you need a quick and delicious snack. I love that they are lower carb and I can eat them guilt free with my blood sugar issues.
These do have some carbs but they are less than half of a regular pumpkin muffin so I think that’s just perfect for me. I like my lower carb recipes to still be crave-able and delicious because if I don’t like something I won’t keep eating it. I also want my kids to enjoy them and kids don’t lie, they will tell you if something isn’t sweet enough or doesn’t taste good.
I am happy to say these pass the test and my kids love them, as does my husband who is the other no b.s. taste tester in our house.
These will keep in the freezer for about 1 month or longer so you can keep them in there for quick and easy breakfast or snacks when you don’t have time to make a batch.
What you need to make lower carb pumpkin muffins
makes 12 muffins
- 1 cup pumpkin pie mix
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- 1 cup flour – whole wheat or white
- 1 cup almond flour
- 1/2 cup milk
- 1/2 cup coconut sugar or truvia
Instructions
- Preheat oven to 350 F.
- This is a dump and mix recipe so add everything together in a bowl and mix well.
- Fill muffin tin liners 2/3rds the way full.
- Bake for ~19-21 minutes.
- Enjoy!
Want a few more lower carb breakfast baked recipes check these out:
- Lower Carb Doughnut Holes RECIPE HERE
- Lower Carb Cinnamon Rolls RECIPE HERE
- Lower Carb Dutch Baby RECIPE HERE
Lower Carb Pumpkin Muffins
Ingredients
- 1 cup pumpkin pie mix
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- 1 cup flour – whole wheat or white
- 1 cup almond flour
- 1/2 cup milk
- 1/2 cup coconut sugar or truvia
Instructions
- Preheat oven to 350 F.
- This is a dump and mix recipe so add everything together in a bowl and mix well.
- Fill muffin tin liners 2/3rds the way full.
- Bake for ~19-21 minutes.
- Enjoy!