Even though it’s still August and extremely humid this week, I was in the mood for something that tasted like fall. Enter these yummy pumpkin muffins. They are grain and sugar-free.
My five kids gobbled these up as a snack, and they made for a satisfying breakfast for me. I warmed it up and put some butter on it, and oh my word it was delicious! The photos don’t do them justice.
My perfect morning consists of having a delicious muffin (or breakfast of any kind really) and curling up with a cup of hot tea while reading my Bible. It really helps me to start my day off on the right foot. Let’s face it, a mom who starts her day off on the right foot is more likely to be a nice mom come 5pm before dad gets home.
When pumpkin goes on sale I buy a case worth so I can make these pumpkin muffins (as well as other pumpkin items) year-round! No reason that pumpkin baking can only happen in the fall.
For a fun twist, I like to add a bag of chocolate chips to the muffins. Oh my goodness it makes them even more incredible!!!
Pin it for later.
Start by preheating your oven to 400 degrees. Grease a muffin tin with spray olive oil. I’ve been loving this Misto Spray Olive Oil container. You can put any oil you like to use in it. I always forgot to buy spray oil at the store and plus I wasn’t crazy about the aerosol and other chemicals used in it. It was a great $10 spent. Now I can always have spray oil when I need it!
In a large mixing bowl beat eggs, pumpkin, oil, and sweetener until it is smooth. I know this seems like a lot of oil, but almond flour is “thirstier” than traditional white or wheat flour. I put a range on there because some people’s ovens cook hotter and their muffins need the extra oil to keep the muffins moist.
If you do not have the exact sweeteners that I listed, no worries. Here is a very very helpful sweetener conversion chart. I frequently reference it and it is something to keep on hand.
Add the dry ingredients and stir until combined. Fold in the nuts if using them.
Fill each muffin tin until they are 2/3 of the way full. Bake for 17-19 minutes. Cool the muffins on a wire rack.
I hope your family enjoys these muffins as much as mine does! Happy fall!!!
Pumpkin Muffins (THM: S, low-carb, sugar-free, grain-free)
Yield 18-20 muffins
- Preheat oven to 400 degrees. Grease a muffin tin with olive oil. In a large mixing bowl beat eggs, pumpkin, oil, and sweetener until it is smooth.
- Add the dry ingredients and stir until combined. Fold in the nuts if using them.
- Fill each muffin tin until they are 2/3 of the way full. Bake for 17-19 minutes. Cool on a wire rack.