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Flourless Pumpkin Muffins Low Carb - Simple, Cozy, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/2 cup creamy almond butter (unsweetened)
  • 1/2 cup granulated erythritol or monk fruit blend (adjust to taste)
  • 2 tablespoons coconut oil or melted butter
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (optional, for extra warmth)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • Optional add-ins: 1/3 cup sugar-free chocolate chips or chopped pecans

Method
 

  1. Prep the Pan: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or use a silicone pan. Lightly grease the liners to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk pumpkin, eggs, almond butter, melted coconut oil, vanilla, and sweetener until smooth.
  3. Add the Dry: Sprinkle in pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir until just combined. The batter will be thick but scoopable.
  4. Fold in Extras: If using chocolate chips or nuts, gently fold them in now.
  5. Fill the Cups: Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Smooth the tops with the back of a spoon if needed.
  6. Bake: Bake for 18–22 minutes, or until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.
  7. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. They firm up as they cool.
  8. Taste and Adjust: Try one once it’s warm, not hot. If you prefer sweeter, note it for next time and add 1–2 tablespoons more sweetener.