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Low-Carb Pumpkin Muffin Recipe

These Delicious Pumpkin Muffins Will Be Your Go-To Pastry This Fall — and They're Low-Carb

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There's no reason you can't enjoy some pumpkin-spice-flavoured goodness on a low-carb diet. While you might have to pass on a PSL, pumpkin itself is moderately low-carb — and when it comes to baked goods like pumpkin breads and muffins, low-carb sweeteners and flours are all you need to indulge in that yummy flavour without wrecking your diet. Need proof? Try whipping up a batch of these chocolate chip pumpkin muffins.

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I know what you're thinking: Low-carb . . . chocolate chip . . . muffins? But you only need a few ingredients to make that seemingly impossible dream a reality. Among them: almond flour and coconut flour, erythritol for some sweetness, and sugar-free chocolate chips. (I like Lily's brand best.) If you can't find low-carb chocolate chips specifically, you can get a chocolate bar instead and just chop it up to add to the muffins.

Once you've gathered everything you need, you'll simply combine the wet and dry ingredients, fold in the chocolate chips, scoop the batter into a lined muffin pan, and bake.

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The end result? Muffins with a moist yet crumbly centre and a bit of crunch on top. Warm them up before serving, and you'll get gooey chocolate in every bite! Dig right in to the recipe below.

Low-Carb Chocolate Chip Pumpkin Muffins

Original Recipe

Low-Carb Pumpkin Muffin Recipe

Ingredients

  1. 1 cup almond flour
    1/2 cup coconut flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 cup erythritol
    1/3 cup refined coconut oil, melted
    3/4 cup pumpkin puree
    3 eggs, room temperature
    2 teaspoons vanilla extract
    1 teaspoon cinnamon
    1/2 teaspoon ginger
    1/2 teaspoon nutmeg
    1/2 cup oat milk
    1 cup Lily's Semi-Sweet Style Baking Chips

Directions

  1. Preheat oven to 350°F. Line a muffin pan with cupcake wrappers.
  2. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt until evenly combined. Set aside.
  3. In another bowl, whisk together erythritol, coconut oil, pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and oat milk.
  4. Add the wet ingredients to the dry and use a rubber spatula to stir until they're incorporated into a uniform batter.
  5. Add the chocolate chips and stir again.
  6. Scoop the batter into the muffin pan just about to the top of the wrappers.
  7. Bake for 30 minutes.
  8. Once the muffins are done, take them out and allow to cool on a wire wrack.
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