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Free Printable: Low Carb & Keto Food List
Get It NowLow carb pumpkin recipes are one of the best things about fall! Especially healthy, low carb keto pumpkin muffins. These are deceptively simple, but taste so rich and cozy — most people won’t believe they’re coconut and almond flour pumpkin muffins! They’re made with real food ingredients and no sugar whatsoever… and taste perfect with a hot cup of keto butter coffee for a satisfying breakfast.
If you love pumpkin recipes this time of year, be sure to also try pumpkin pie cupcakes and keto pumpkin roll.
Which flour is the best one to use for healthy pumpkin muffins? Naturally, as with all my keto desserts, I only considered low carb flours. I experimented on keto pumpkin muffins with almond flour, coconut flour, and flax seed meal. Almond flour alone can be too heavy, coconut flour is too dense, and flax seed meal can be a little gritty. In the end, I settled on a combination of almond flour and coconut flour.
Making the low carb pumpkin muffins with coconut flour and almond flour helps create the best texture, better than one or the other alone. The coconut flour also helps keep them lighter. Low carb coconut flour recipes tend to be less heavy than almond flour ones.
In particular, I use a blend of Wholesome Yum Almond Flour, Coconut Flour, and Besti Monk Fruit Allulose Blend for the batter — the allulose keeps them super soft and moist, while the mix of flours keeps them cake-like. They make the ultimate pumpkin keto muffins that anyone can enjoy, whether or not they’re keeping track of carbs.
Why You’ll Love This Low Carb Keto Pumpkin Muffins Recipe
- Rich pumpkin spice flavors
- Moist, cakey texture
- Uses basic keto baking ingredients
- Just 10 minutes prep time
- About 4 grams net carbs per muffin
Almond Flour Pumpkin Muffins Ingredients
This section explains how to choose the best ingredients for keto pumpkin spice muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – This flour creates naturally gluten free pumpkin muffins, and it’s finely milled for a more authentic texture.
- Wholesome Yum Coconut Flour – This flour is made from one ingredient (pure organic coconuts!) and helps absorb the extra moisture from the pumpkin. Don’t skip it!
- Besti Monk Fruit Allulose Blend – This sweetener helps the muffins bake up soft, all with 0g net carbs. You may be able to substitute erythritol or another sugar replacement here (use the sweetener conversion chart), but the taste and texture will be different.
- Baking Powder
- Pumpkin Pie Spice – This is a blend of spices, including ground cinnamon, ginger, nutmeg, cloves, and allspice. You can get it pre-mixed or make homemade pumpkin pie spice instead.
- Sea Salt
- Eggs – Use whole, large eggs.
- Pumpkin Puree – You can make your own or get it canned. Avoid getting canned pumpkin pie filling, which contains added sugar.
- Almond Milk – Either plain or vanilla is fine, but make sure it’s unsweetened. You can order it online, get it at the grocery store, or make homemade almond milk. Other types of keto friendly milk would also work fine here.
- Ghee – Ghee makes these paleo pumpkin muffins, but you can also use butter or coconut oil instead. I admit I usually use butter when I make these.
- Vanilla Extract
- Pumpkin Seeds – These are pepitas, the hull-less seeds from specific varieties of pumpkins. Avoid seeds with the hull, which can be tough to chew in this recipe. You could easily swap these with walnuts, pecans, or sugar free chocolate chips, or top with a layer of cream cheese frosting after baking.
See the variations section below if you want to make these nut-free, dairy-free, paleo, or with cream cheese filling.
How To Make Low Carb Almond Flour Pumpkin Muffins
This section shows how to make keto friendly pumpkin muffins with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix dry ingredients. In a large mixing bowl, combine flours, sweetener, baking powder, pumpkin pie spice, and sea salt. Whisk well to ensure no clumps.
- Add wet ingredients. Add eggs, pumpkin puree, almond milk (or keto milk of choice), ghee (or fat of choice), and vanilla. Mix until completely incorporated. (It will be thicker than a traditional muffin batter — this is normal.)
- Scoop. Spoon the batter into a muffin tin lined with paper liners. Smooth the tops and sprinkle with pepitas.
- Bake. Bake in a 350 degree F oven until golden and an inserted toothpick comes out clean.
Tips For The Best Low Carb Pumpkin Muffins
Making keto pumpkin muffins with almond flour and coconut flour looks a little different than using traditional white flour, so keep these tips in mind.
- Choose the right fat. Go with ghee, butter, or solid coconut oil (melted). Avoid fats that are liquid at room temperature (i.e. olive or avocado oil), since the muffins will take on a different texture.
- Expect a thick batter. These keto pumpkin muffins need a thicker batter than most muffin recipes, even low carb muffin recipes. (For example, low carb keto blueberry muffins have a thinner batter.) But, because of the way the pumpkin and coconut flour interact with each other, this one starts out thicker. Don’t worry, the muffins won’t be dry!
- Fill muffin liners close to the top. Almond flour and coconut flour don’t rise as much as wheat flour, so the muffin liners should be pretty full. If you only fill them 1/2 or 3/4 of the way, you won’t get much of the best part – the muffin tops!
- Ensure doneness. An inserted toothpick should come out clean. Underbaking the muffins can cause them to fall (deflate) or be too wet inside. If muffins are browning too quickly, you can tent the pan with foil until they’re done.
- Cool if possible. This is not required, but cooling improves the inner texture. I do usually reheat them in the microwave or the oven when ready to eat. Adding a pat of butter to a warm muffin is just perfect!
Variations
One of my favorite things about this low carb pumpkin muffin recipe is that it’s easy to customize to make additions or fit any dietary restrictions. Below are the most common ones people ask me for.
Nut-free variation:
- Sub the almond flour: When I first published this low carb pumpkin muffins recipe, I said that golden flaxseed meal is a great almond flour replacement if you are nut-free due to allergies, or need to send these muffins to a nut-free school with your kid. However, I have since revised my recommendation and much prefer sunflower seed meal instead. It is also nut-free, but creates a much better texture than the flaxseed meal. That being said, almond flour still makes the best keto pumpkin muffins in terms of texture and flavor.
- Sub the almond milk: Replace it with coconut milk beverage — the liquid kind in the dairy section, not the thick kind in a can.
Dairy-free or paleo variation:
Although I make lots of paleo recipes, I wasn’t really planning to make paleo pumpkin muffins in this case. Fortunately, I was pleased that they turned out that way. Virtually all the ingredients are already paleo friendly!
- For the sweetener: Allulose is a natural sweetener, but some people prefer not to use it while following a paleo lifestyle. If that’s you, no problem. You can easily use another granulated sweetener in your paleo pumpkin muffins, like coconut sugar. That would not be sugar-free, but is natural and paleo friendly.
- For the fat: This recipe uses ghee as the fat, which is often okay for most dairy sensitivities, but coconut oil works fine if you need to be more strict. I personally am not dairy-free, so I often use butter. Both ghee and coconut oil would be paleo friendly as well.
If your version of healthy pumpkin muffins needs to be vegan, that’s not really my thing so I highly recommend these vegan pumpkin muffins instead. She has a gluten-free variation, and you can swap the sugars with sugar-free sweeteners if you’d like.
Keto Pumpkin Cream Cheese Muffins:
These almond flour pumpkin muffins go perfectly with the cream cheese filling I made for my keto cinnamon cream cheese muffins recipe. Simply follow the recipe below to make the batter, then click the link for instructions on assembling with the cream cheese filling. (You’ll get a few extra muffins if you add filling, compared to the ones without filling.)
Storage Instructions
- Store: Store this keto pumpkin spice muffin recipe in a covered container on the counter for 2-3 days, or in the refrigerator for up to one week.
- Freeze: Store in a freezer-safe container. Thaw at room temperature before serving.
More Low Carb Pumpkin Recipes
If you like keto coconut flour pumpkin muffins, you’ll love these other low carb ways you can use pumpkin:
Tools To Make Pumpkin Keto Muffins
- Muffin Pan – Has enough wells for a full batch of muffins!
- Paper Liners – The perfect nonstick liners that release clean.
- Silicone Liners – A reusable (and colorful!) liner option.
Almond Flour Keto Pumpkin Muffins Recipe
Low Carb Keto Pumpkin Muffins Recipe
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.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners.
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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.
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Stir in the the eggs, pumpkin puree, almond milk, melted ghee, and vanilla, until completely incorporated.
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Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full.) If desired, sprinkle pumpkin seeds on top and press gently.
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Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.
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Recipe Notes
Serving size: 1 muffin
- This recipe was updated to make more moist muffins. The original version had 1/3 cup ghee, 1/2 cup pumpkin puree, and no almond milk. The ingredient list above and photos show the updated version.
- I originally made these low carb pumpkin muffins with erythritol sweetener, but updated the recipe to use Besti instead, because it makes them more moist and gives them a much better texture. The sweetener amount was also reduced from 2/3 cup sweetener to 1/2 cup, based on reader feedback.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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327 Comments
Stephanie
0Hi there! Just made the updated version of these and I found them a bit dry. I have made your previous recipe and they were perfect every time. So I’m not sure what I didn’t wrong here 🙁 could I add an extra 1/4 cup of pumpkin? Love your recipes btw and thank you
Wholesome Yum M
0Hi Stephanie, Yes. See the notes below the recipe that shows the changes before the updated version. Best wishes!
Sheila Porter
0I make ginger syrup by boiling fresh ginger and have used the same ginger through a couple of syrup batches. Rather than throw it away, I thought I would puree the ginger (peel on) and substitute it for the pumpkin (I also omitted the pumpkin spice since ginger is quite spicy already) and threw in a handful of walnut pieces. They turned out nice and gingery and delicious. Thank you for a delicious, adaptable recipe.
Nicolette Iannuzzelli
0Can I throw in 2 scoops of vanilla protein powder in this recipe?
Wholesome Yum M
0Hi Nicolette, It depends on what kind of protein powder. If you are using whey protein powder (or similar) then you will want to reduce the amount of almond flour by the amount of protein powder you are using. If you are using collagen peptides, then you can add some without altering the rest of the recipe.
Cynthia
0These muffins are amazing! I eat one every day (sometimes two). I use only 60g Allulose, add in 120g of sugar free dark chocolate chips and make them into 12 muffins. 25 minutes in my oven is perfect.. The flavor is amazing and they are moist and light. They are great after being in the refrigerator for the week. This will be my snack for months to come I’m sure!
Mellissa Charron
0I made these muffins this morning. I must say they are quite good. Super easy to make. Feel good about eating them. My husband likes them too. Thank you for sharing 🙂
Traci
0I’ve made these numerous times and I always turn out great! I often am asked for the recipe. I usually add a 1/2 cup of add ins (coconut; chia; oatmeal; pumpkin seads) Store in the fridge. They freeze well and remain moist.
Angie Martin
0So delicious! Loved the fluffy texture..no one would think this was keto! What a treat!
Micki Findlay
0It is such a pleasure to be able to enjoy a muffin with my coffee in the morning! This is a nice muffin recipe. It is very moist and easy to make. The 2nd time I made them, I added a bit more sweetener and spice than the recipe called for, and added chopped walnuts. The pumpkin seeds on top are a nice, tasty touch. I really like this recipe. I like them with a little butter on top. If I want an extra treat, I will mix softened, warm cream cheese with some sweetener and spread it on. It is best to let the muffins cool completely before eating because they taste better.
Arlene Geer
0These were delicious ! Even my daughter who is very picky loved these. Will be making these again and again.
Deb
0Lately I’ve been trying my hand at various low-carb muffin recipes.
Today was your pumpkin ones.
I got 11 from the batter. Used Swerve-half granulated, half brown. Pecans on top.
PERFECTION! They turned out moist after 23 min in my very unpredictable old oven. Moist, nice crumb-holds together great. Not too sweet but I wasn’t going for a cupcake here. I like grabbing one from the freezer in the mornings when i”m making scrambled eggs. Kicks things up a little from the usual low-carb toast.
Definitely adding to my Pinterest low-carb recipes.
Thanks so much, Maya for your fab recipes! Merry Christmas!
Paige
0Came out WONDERFUL, using exactly the ingredients listed; my only change was adding pecans on top rather than pumpkin seeds (which I pressed into the tops about 10 minutes from the end of baking). SO good eaten warm with some cream cheese. I’m new to keto/low-carb and I’m so happy that I can still eat things this delicious and see virtually zero increase in my blood sugar. (I checked!)
My only change for next time will be using slightly less butter and/or pumpkin, as I would have preferred the muffins to be slightly drier in the center. (But the way they came out would probably have been perfect for someone just eating them “straight” without cream cheese etc.) I think somewhere in between the original recipe and the new/improved 2018 amounts will be perfect for me.
Laura Shilliday
0Great recipe. Very moist. Even though batter seems dry. I did 2 tsp cinnamon, 1 tsp ginger and some nutmeg. I think I would add more spice next time. Also did with buttercup squash as that’s what I grow and used coconut oil which worked great. I’m LC/keto so used Erythritol/monk fruit but tbh this is my least fav part of keto baking. I find it just lingers with a yucky aftertaste. Still haven’t found a good and healthy sweetener I like yet. For those not LC I would honestly prefer organic cane sugar as it will still be less carbs than a regular muffin recipe because of the flour. 20 min in an oven that runs hot was plenty. I would at least check at 20 min. Thank you very much I love the mix of almond and coconut.
Eileen
0Mine came dry and crumbly. Only baked for 15 minutes, too.
Wholesome Yum M
0Hi Eileen, These muffins should not be dry. Did you bake these right away, or make the batter and baked them later? Coconut flour is very absorbent and will continue to thicken the longer it sits. If this happens, you can add a little almond milk (or heavy cream) to the batter to thin it to the correct consistency.
Christine Rideout
0Very much enjoyed this recipe ,super easy to make with few ingredients. I would check the muffins @ 20 minutes next time. I would certainly make them again.Christine
Cheryl
0This recipe is the best, at least my husband thinks so..i have made these every couple weeks since Sept. Thery adapt well to chocolate chips or nuts. I added a cream filling and my husband says it reminds him of a pumpkin ding dong. I know he misses the old days when he could eat what he wanted, but Maya’s recipes are helping him to adapt to a new way, low carb and sugar free.
Toni
0Woooh I just had to come back again to say how delicious these are with whipped cream – tastes exactly like pumpkin pie. Yummy!
Toni
0Wow, these are delicious. I had to use walnuts on top and they worked nicely.
Renae
0I am allergic to coconut and flax seeds and it’s very difficult to substitute coconut flour. Any suggestions? I’m trying to be grain free but it’s hard when all the recipes I find have coconut in them.
Maya | Wholesome Yum
0Hi Renae, I haven’t tested this particular recipe without coconut flour and it’s crucial for the right consistency here, but I do have lots of keto almond flour recipes here, many of which don’t call for any coconut flour.
Janis West
0These are delicious! My non-keto husband also loves them. I used 1/2 c unsalted butter and substituted chopped pecans on top. I’m making a batch every week!
Rachel
0Super easy and YUMMY! Will be making these again!
Sarah
0I made these today using erythritol rather than allulose and added Lilly’s semi-sweet chocolate chips to the batter. The muffins turned out perfectly! They are very moist with no aftertaste (my biggest complaint about Keto desserts)!
Cara
0I prefer not to eat any type of sweetener – regular, alcohols, honey, etc. I also didn’t realize I ran out of coconut flour. Instead I used unsweetened coconut flakes (small flakes) instead of the coconut flour. I added more spices as I love a lot of spice and no nuts My batter was looser than the photo. Delicious!
Nancy
0Oh my word. I was so tired of eggs for breakfast. This morning I tried this recipe and it was just wonderful. Perfect texture! Perfectly spicy. I loved them. I made your keto chocolate cookies yesterday too and they were almost as wonderful. After trying so many keto recipes that the cook raved about and having been disappointed over and over again, was just about to give up on using these products which can be pretty expensive when you compare them to plain flour and sugar. I realize they are much healthier; however, it fyou can’t eat it… I can’t wait to try others by you. Thinking about gingersnaps next. Thank you so much for all the work that went into finding the correct ingredients. I’m learning a whole new way to cook.
Sherry Chandos
0I made these today..had a pumpkin urge! I followed the directions using unsalted butter instead of Ghee they are SUPER MOIST!!! I added finely chopped pecans to the top instead of pumpkin seeds. These are delicious. I baked for exactly 25 minutes. Perfect! I will add extra pumpkin seasoning next time, did not pack the punch I was looking for.
Tracey MacLean
0Not much of a baker but these turned out amazing. On hand I used paleo flour which is coconut, almond, arrowroot and tapioca flours (Bob Mills Paleo)
Did not have pumpkin spice so I kind of went 1/4 tsp each of clove, cinnamon, nutmeg and all spice.
This was my first time using monk fruit sweetener. Tried blending into a powder form for my coconut cream cheese icing – texture was grainy. Regardless these were so good. This will definitely satiate my pumpkin cravings!
One last comment: I did have to bake mine longer for the perfect bake! Not sure if I added too much pumpkin or if it was the paleo flour. The batter pre-bake was very wet, they still turned out perfect!
Barb Verser
0Hi, are you using the miniature muffin tins or a regular cupcake size? Thanks.
Wholesome Yum M
0Hi Barb, These work best in the regular cupcake size.
Kaysha
0Thank you so much for this recipe! This was the second recipe I’ve tried and I enjoyed it so much. I used swerve sweetener. Mine burnt on the tops because I was distracted, but were still moist in the middle which was a surprise! Today (Day 2) I sliced one in half and toasted it and smeared some cream cheese on each “slice”. I was blown away! I think I’ll try to use less sweetener in future batches so they can be used with other spreads and have less of the cooling effect the swerve sweetener gives!
Marissa
0These are amazing! Very easy to make. I used granular Swerve and vegan butter (I’m not vegan so eggs are fine, but dairy allergy) and these are perfection. Thank you for a wonderful recipe.
Yvonne L Bailey
0Amazing recipe! Used monk fruit and had no aftertaste. Also used coconut oil that was in liquid form. They were very moist and tasted great . Added pecan pieces on top. 25 minutes in the oven at 350 was perfect. They looked like ones from a local bakery. My new favorite Keto recipe! Wish I could share a pic.
Wholesome Yum M
0Hi Yvonne, I’m thrilled you loved these muffins! You are welcome to share images in the Facebook group!
Lindsay
0WOW!!! I can’t believe how moist and flavourful these are. They remind me of a muffin you’d get during PSL season at a local Starbucks but WITHOUT the added sugar. Love, love, love! Will definitely make again.
Danielle
0I just made these and they are perfect! Done in exactly 25 minutes. Amazingly moist, perfect texture! I added 1/2 tsp more vanilla, a smidge more spices and used 1/4c classic & 1/4c golden monk fruit. I really needed this today & had a pat of butter and hot cup of coffee ready before they were out of the oven and had one immediately! Somehow I got 12 so I’m hoping to have a few left to freeze! Thank you so much for this recipe & for all of your other recipes! As someone who only sometimes loves cooking, I really appreciate the simplicity of your recipes! Thank you!
Richard Levy
0Fantastic! Easy to make and delicious. I used coconut oil and Monkfruit sugar and they came out great. I sprinkled a little extra Monkfruit on the tops when I took them out of the oven and it tasted like a crumb topping.
Julie
0Great recipe! Used my own spice mix though. Pregnant daughter loves these so I’m making a batch every week!
Bridget L.
0These muffins are delicious! My non-keto mother and husband both loved them!
Linda
0I made these muffins for the first time this morning using butter and Splenda. The flavor was awesome and they seemed moist enough however they didn’t want to hang together. They crumbled at the lightest touch which I found surprising since they had four eggs. Any suggestions?
Wholesome Yum M
0Hi Linda, These muffins should not be crumbly. Did you make any other substitutions?
Linda
0Nope, no other substitutions.
Wholesome Yum M
0Hi Linda, In that case, I would consider adding a little oil. 1-2 tablespoons of melted coconut oil should help with crumbling.
Kate
0This recipe was absolutely fabulous. Simple one bowl recipe. I cut the sweetener to a bit over 1/2c and would be happy with less too (used trim healthy mama xylitol/erythritol/stevia powder mix). Texture was spot on. Flavour amazing.
They browned nicely, and I used my new Trudeau Structure silicone muffin pans without liners. The muffins slipped right out and browned nicely on top and sides. No greasing of the pans necessary at all.
10/10 in my books, will for sure be making them again. I really LOVE the coconut/almond flour combo and hope to make more similar muffins in the future.
Zoe Horvath
0Nice and easy recipe! I used about 1/3 cup of erythritol and would probably go with 1/4 cup next time. Otherwise, really yummy!
Glenda Seal
0I have made this recipe many times using almond flour and it always turns out great. Everyone enjoys them. I didn’t have any almond flour so tried making them using golden flaxseed meal. There were still delicious even with a grainier texture. So far all the recipes I have tried have been great.
Jana Razo
0Wow these were amazing! An my toddler loved them too. Thank you for the recipe. I’ll be making these a lot!
Katie
0I LOVE all of your recipes! I bought the cookbook and am also LOVING that as well! My favorite recipes (so far!) from your cookbook are the pecan salmon (so yummy!) and the quiche lorraine! Those are in our dinner rotation regularly! One question about this recipe- would you recommend using granulated or confectioners Swerve? I didn’t realize that (at least I think??) they do not substitute exactly one for one. I believe that using the granulated version would be using about twice as much as the confectioners??? Anyways, just wondering which type you created the recipe with so it comes out as you intended! Can’t wait to make these for Thanksgiving week’s breakfast!
Wholesome Yum M
0Hi Katie, This recipe uses granulated erythritol or allulose. The powdered vs. granulated sweeteners are roughly the same “sweetness.” The difference is most notable in the final texture of the recipe, which is why the recipes on Wholesome Yum use both types of sweeteners. Enjoy!
Juli
0I love these muffins! They are dense and very moist. They were still a bit difficult to remove with my silicone muffin pan, so next time I will spray it first. Fill to the top as recipe states, they do not rise.
Modifications:
I only used HALF the monkfruit sweenener (1/3 cup) and they were plenty sweet. I added a sprinkle of cinnamon/monkfurit on top.
I used avocado oil instead of ghee.
Nicole S
0My daughter made these last night, they are so good! We used coconut oil and added more spices bc we love flavor. We will be making these again soon, probably when she wakes up. lol I had one for breakfast this morning and even better today. Thanks for the yummy recipe!!
Andrea
0So good!!! I used less than 1/2 cup or Erythritol and they were still plenty sweet!! I got about 11 muffins out of this recipe.
Carol
0Just made these wonderful muffins. I have been trying to stay on a low carb diet to help my blood sugar. I am not normally a sweets person, but fall is tough with all the pumpkins stuff. These are delicious. I did use only a half cup of the sweetener and that was fine for me. So moist and flavorful. After canning 14 quarts of pumpkin yesterday and having a some left over I really needed something pumpkiny. These absolutely hit the spot.And so easy to make.
BrendaW
0These were awesome! Super moist and full of flavor! Used a cream cheese frosting on top! My daughter loved them!
Linda
0These muffins are fabulous! I make them for my work peeps and they just love them!
Jodi Bachor
0Hi. I made these today but something went wrong. I think it’s that the recipe I was following called for 1 table spoon of both Pumpkin pie spice and Baking powder. I’m thinking those should be teaspoons? I double checked and the recipe definitely says tbsp
Maya | Wholesome Yum
0Hi Jodi, I’d love to help but hard to tell without more info – what went wrong for you? The amounts on the recipe card are correct.
Rebecca Caldwell
0I always make pumpkin spice muffins in the fall and winter but the recipe I use is not Keto friendly. I have loved every wholesome yum recipe I’ve tried so I thought I would make these and then see if I needed to change anything to add that extra flavor. They were very good on their own but I liked them better with more cinnamon added in. I kept mine in the fridge because I thought they tasted better cold than room temperature. Super moist and delicious! Highly recommend!
Shelley ohanesian
0In love with this recipe, I chose the butter option, my first bite was heavenly buttery with salted publishers on top… Ohhh yessss
Willadean Milam
0I read all the wonderful reviews and my muffins just did not come out like everyone else. I wonder if it was the amount of baking powder a tablespoon seemed like a lot and if it not being gluten-free would make a difference. I want to try the recipe again so please tell me what I could do to make them moist and delicious.
Thank You
Wholesome Yum M
0Hi Willadean, If your muffins were flat all through the baking process, then it may be due to expired baking powder. If they rose in the oven and then fell when they were taken out to cool, then they weren’t fully baked and needed more time.
Erin
0I was dx’d with Diabetes T2, 2 months ago and don’t like any of the sugar subs I have tried. I love Fall and was sad I wouldn’t be able to partake in the Pumpkin everything and then ran across this recipe. With a heavy heart, I decided one more try and bought the ingredients. At the very least I could bring them to work and leave them in the breakroom… I made them today and there is no aftertaste! They are moist and delicious! WOOT!! I added less sweetener than called for and threw in a tablespoon and a half of dark choc mini chips. Thank you so much for sharing this and the video was an added bonus! I’m currently perusing the other recipes and can’t wait to try them all!