Gluten-Free Low-Carb Pumpkin Spice Muffins
Indulge in these delightful Gluten-Free Low-Carb Pumpkin Spice Muffins that are perfect for breakfast or a sweet snack. With a moist and tender crumb, these muffins pack a flavorful punch thanks to the harmonious blend of pumpkin puree and aromatic spices. They are sweetened with Splenda, making them an excellent option for those watching their sugar intake. The star ingredient, finely ground flax seed meal, not only adds nutrition but also gives these muffins a rich texture that will satisfy your cravings. Enjoy them as they are or dress them up with a light frosting for a dessert treat. These muffins are not only delicious but also freezer-friendly, allowing you to enjoy them anytime you like!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
solid pack pumpkin
1 can (15 ounces) (none)
extra large eggs
4 (none)
Splenda sugar substitute
1 cup (none)
oil or melted butter
1/4 cup (melted if using butter)
apple pie spice
2 teaspoons (none)
ground cardamom
1 teaspoon (none)
salt
1/2 teaspoon (none)
baking powder
1 teaspoon (none)
flax seed meal, finely ground
1 1/4 cups (finely ground)
soy flour
1 cup (none)
Instructions
1
Preheat your oven to 425°F (220°C) and grease a 12-cup muffin tin with non-stick spray or line with muffin liners.
2
In a food processor, combine the pumpkin, eggs, Splenda, and melted butter (or oil). Process until the mixture is smooth and well-combined.
3
In a separate bowl, mix the finely ground flax seed meal, soy flour, apple pie spice, ground cardamom, salt, and baking powder.
4
With the food processor running, gradually add the dry flour mixture to the pumpkin mixture, pulsing until just incorporated. Be careful not to overmix.
5
Evenly distribute the batter into the prepared muffin cups, filling each about 3/4 full.
6
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
7
Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. These muffins can be frozen for later enjoyment!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Gluten-Free Low-Carb Pumpkin Spice Muffins?
They are a healthy, sugar-free, and gluten-free snack or breakfast option made with pumpkin puree, flax seed meal, and soy flour.
Are these muffins suitable for a keto diet?
Yes, because they use Splenda as a sweetener and low-carb flours like flax and soy, they fit well within a ketogenic or low-carb lifestyle.
What temperature should the oven be set to?
The oven should be preheated to 425°F (220°C).
How many muffins does this recipe make?
This recipe is designed for a standard 12-cup muffin tin, producing 12 muffins.
What flours are used in this recipe?
This recipe uses 1 1/4 cups of finely ground flax seed meal and 1 cup of soy flour.
Can I freeze these pumpkin muffins?
Yes, these muffins are freezer-friendly and can be stored in the freezer for later enjoyment.
What sweetener is used in this recipe?
The recipe calls for 1 cup of Splenda sugar substitute to keep the carbohydrate count low.
How long do the muffins need to bake?
Bake the muffins for 25 minutes or until a toothpick inserted into the center comes out clean.
What kind of pumpkin should I use?
Use one 15-ounce can of solid pack pumpkin puree (not pumpkin pie filling).
Do I need a food processor for this recipe?
Yes, a food processor is used to combine the pumpkin, eggs, sweetener, and butter for a smooth consistency.
How many eggs are required?
The recipe requires 4 extra large eggs.
Can I use butter or oil?
You can use either 1/4 cup of oil or 1/4 cup of melted butter depending on your preference.
What spices give these muffins their flavor?
The flavor comes from a blend of apple pie spice and ground cardamom.
Are these muffins dairy-free?
They can be dairy-free if you choose to use oil instead of melted butter.
How much apple pie spice is needed?
The recipe calls for 2 teaspoons of apple pie spice.
What is the purpose of flax seed meal in this recipe?
Flax seed meal adds nutrition and provides a rich, moist texture to the muffins.
How full should I fill the muffin cups?
Fill each muffin cup about 3/4 full with the batter.
How long should I cool the muffins?
Allow them to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
What if I don't have apple pie spice?
You can substitute it with pumpkin pie spice or a mix of cinnamon, nutmeg, and allspice.
Does the recipe include salt?
Yes, it includes 1/2 teaspoon of salt.
Is baking powder used in this recipe?
Yes, 1 teaspoon of baking powder is used as a leavening agent.
What is the texture of these muffins?
The muffins have a moist and tender crumb with a rich texture from the ground flax.
Can I add frosting to these muffins?
Yes, you can dress them up with a light frosting to turn them into a dessert treat.
Should the flax seed meal be finely ground?
Yes, using finely ground flax seed meal ensures the best texture for the muffins.
Are these muffins high in fiber?
Yes, the use of flax seed meal and pumpkin makes these muffins a good source of fiber.
How do I prevent the muffins from sticking?
Grease the muffin tin with non-stick spray or use paper muffin liners.
Is cardamom necessary for the recipe?
While cardamom adds a unique aromatic note, you can omit it if you prefer a simpler spice profile.
Can I mix the dry ingredients by hand?
Yes, the dry ingredients should be mixed in a separate bowl before being added to the food processor.
What is the main source of moisture in the muffins?
The pumpkin puree and eggs provide the primary moisture for the batter.
Can I use this recipe for mini muffins?
Yes, though you will need to reduce the baking time significantly for mini muffin tins.