Grain Free Pumpkin Muffins, Sugar Free, Dairy Free
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The best recipes sometimes come quite by accident or in this case times of stress. These are the perfect grain pumpkin muffins with a nice texture that is not dense, and flavored just right.
My kitchen has been an extremely busy operation. My mother’s celebration of life was held on Sunday at my home and I did lots of cooking and preparation. My mother would have wanted it this way. I still can’t talk about it too much, because it’s been a lot to process.
In the midst of everything I made these pumpkin snacking cakes that can double for grain free pumpkin muffins.
Easy Grain Free Pumpkin Muffins
Made mainly with almond flour and a bit of coconut flour, they are fluffy, with a perfect crumb. I topped these with chopped pecans prior to baking and they have just the right amount of pumpkin spice.
When it comes to pumpkin spice, you can make your own. If not, please buy a good brand. They are not created equally, and my favorite is the Trader Joe’s brand. I’ve compared it to much more expensive spice blends and it still wins for intense flavor.
Cooking Tip: I always microwave a teaspoon of batter to taste. I almost always add a little more pumpkin spice blend.
I like these so much, they are going to go into my keto home bakery as a snacking cake.
Keto Friendly: Nutrition Value under 1 net carb.
There are 4 carbs, 4 grams fiber, 0 Net carbs.
Keto Pumpkin Cupcakes
Equipment
- cupcake liners
Ingredients
Dry Ingredients
- 2 1/2 cups almond flour blanched
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1/8 teaspoon nutmeg Freshly Ground
- 2 tablespoons pumpkin spice Homemade Recipe Here
Wet Ingredients
- 1/2 cup avocado oil
- 1 cup swerve
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Garnish
- 1/3 cup chopped pecans for topping
Instructions
CUPCAKE INSTRUCTION
- Preheat oven to 350 F. 180 C. Gas 4
- Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
- Mix eggs until fully blended very well
- Stream in avocado oil.
- Add pumpkin puree. Mix well.
- Add in dry ingredients. Mix on low until just incorporated.
- Spray cupcake liners.
- Fill each one. This is 12 servings.
- Sprinkle chopped pecans on top of each muffin.
- Bake for 20 to 25 minutes. Inside temperature should be 210 degrees F. You'll also know they are done, when you gently touch the top and it bounces back.
Notes
Nutrition
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Angeka, I printed this recipe a couple weeks ago and made it today. My printout didn’t show almond milk or sour cream. And they;re not listed in the list of ingredients, only in the how-to, But regardless, I don’t think that would’ve made a difference in my c upcakes. They taste wonderful, but they’re a little gooey at the top. I tested them and they tested done, but besides goody, they’re also not as firm as I thought they’d be, Did I do something wrong??
You didn’t bake them long enough. If they were gooey at the top, oven may not have been hot enough, but also needed to be baked longer.