Low-Carb Pumpkin Muffins

I noticed last night that it seems like I am posting a pumpkin recipe every week lately. This was not intentional, but see, when I kept hearing about pumpkin shortages, I got scared. I’m not sure why because I live in the South. But, that didn’t really matter to me. I HAD to get to the store to get as much pumpkin as possible. So, see, I have a lot of cans of pumpkin puree in my pantry and they need to be used to make way for my husband’s cans of Chef Boyardee….

I’ve been having a craving for a good muffin lately. But, at the same time, I’ve also been feeling pretty carb-heavy the past few days. Perhaps it was those gooey chocolate drop cookies I made over the weekend. I had to compromise. A muffin loaded with white flour and sugar was not an option. A low-carb muffin was the way to go. I actually attempted (yeah, attempted) to make these muffins earlier in the week. I tried to make them using flax seed meal as my “flour” and I added way, WAY too much pumpkin. And let me tell you folks, they were NOT good. I had an entire batch of yuck on my hands. I couldn’t eat them, so in the trash they went. Now, I’m not the type that likes to give up, no, not me.

I think the big issue with my first batch was that the batter was too wet. It needed something other than just the flax seeds, so I opted to use some almond flour. Almond flour is a wonderful alternative for low-carbers and it’s gluten-free! I had hoped that these muffins would have risen a little more than they did, but they were still pretty good and I would make them again. These muffins are not only tasty, but because of the almonds, flax seeds, and pumpkin, they are also really healthy so you can enjoy these little guys any time of the day! If you want to kick these up a bit, you can add nuts, raisins, or cranberries. Or enjoy them with some cream cheese spread on top! Either way, these are muffins you can feel good about eating!

Print Print

Low-Carb Pumpkin Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 2 1/2 cups almond flour
  • 1/2 cup flax seed meal
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • pinch of salt
  • 2 tsp. pumpkin pie spice
  • 1/2 stick unsalted butter, softened
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup pumpkin puree
  • 1/3 cup Splenda granular
  • Optional: walnuts, pecans, sliced almonds, fat-free cream cheese


  1. Preheat oven to 350 degrees. In a bowl, mix together the almond flour, flax seeds, baking powder, baking soda, salt, and pumpkin pie spice. Set aside. In a separate bowl, mix together the butter, pumpkin puree and Splenda. Then mix in the eggs and vanilla extract until well-combined. Slowly add in the dry mixture until it is fully incorporated with the wet ingredients.
  2. Use cupcake liners or spray a muffin tin with non-stick spray. Evenly distribute the batter amongst each cup. Bake for approximately 15-20 minutes until the tops of the muffins have turned golden brown.

Serving Size: 1 muffin; Calories per serving: 230; Approx. 7.4 grams of carbs per muffin.



  1. These look so delicious and moist. Love the pics.

  2. I know what you mean about a failed recipe. It becomes a challenge to remake it successfully. It seems that these were certainly a success! I’m always in search of a healty muffin recipe as my husband and son eat at least one muffin every morning for breakfast. There does seem to be a pumkin shortage in the Middle East, as the only pumpkins I’ve seen are really expensive and have yet to see canned pumpkin. Oh well, I guess I’ll be enjoying pumpkin recipes by reading about them in everyone else’s blogs :)

  3. Sometimes I think that we may use to much of an ingredient, trying to make sure that the flavor stands out and doesn’t disappear. I have done that before-and yes it was a disaster. So you are not alone in that.
    I do love homemade bread, but occassionally backing off on the carbs is a good thing. I have saved this recipe-love the rustic look of these, yum!

  4. Pumpkins and almonds! Love that combo :)

  5. Beautiful muffins! And so nice that they are low carb…and full of such tasty ingredients!

  6. I bet taste really Yummy with almond flour.

  7. Almond flour, what a great idea! I’ve never worked with non traditional flours, I think its time to change that :) The muffins look delicious, perfect with a cup of coffee!

  8. Pumpkin shortages ARE scary! I agree with you there. These sound right up my pumpkin ally! Thanks for sharing!

  9. Love this recipe!!! I have been wanting to make pumpkin muffins for a while now, but don’t like what they do to my waistline ;) Thanks so much for this one!

  10. I like the combination of flours–I bet these are super-hearty!

  11. I love that these are low carb and they have flax. Healthy and delicious!

  12. Yum! I love all the pumpkin stuff out there now. These look like a great breakfast treat!

  13. The pumpkin shortage thing is killing me! The last time I found it in the store I bought like 20 cans!

  14. You can never go wrong when there is pumpkin. These look like the most perfect treat! I have to try these out. Love that they are low carb :)

  15. Stephanie…I really love these muffins for the fact that you used almond flour! I love using both almond and pistachio flour…..it also just adds more flavor! I didn’t know there was a pumpkin shortage! Yikes! I better start stocking up! And how fun you received a sprinkling of fairy dust! You truly deserve it! Happy shopping!

  16. Wow – really nicely done! You really stuck with it and made an amazing muffin! I understand about getting extra pumpkin….when I saw it at the store, I bought 3 cans!

  17. I love everything pumpkin! They look delicious.

  18. Pumpkins and almonds are an excellent combination!

  19. I definitely don’t mind all the pumpkin recipes! They all sound incredible =)

  20. I love pumpkins and any recipe with them is welcome in my book:))) Your muffins look amazingly delicious, and I love your recipe..

  21. What a lovely muffin recipe with delicious fall spices. I particularly like ground flaxseed and the inclusion of nuts. They look wonderful!

  22. They sound nice. I like the fact that they are gluten free. Thanks for sharing.

    • I have these in the oven right now… I’m day 10 on being mostly wheat free. I forgot to add the butter!! So I added pasturized egg whites… they are looking good so far. I must have left out the butter when I wrote it down… I didn’t print it out…. so much for saving ink!!

  23. I love this season to find such awesome recipes with pumpkin this ones a keeper… low carb is for me…

  24. I love a good muffin and these look amazing!

  25. If you come my way you can buy them by the tons at the local farmers market. I just bought two to cook and puree. I love this healthy muffin. Sounds like a good way to use some of my pumpkin.

  26. I’ve never cooked with almond flour before, but it looks like an awesome alternative to flour in these muffins. I’ve been going pumpkin crazy lately too…I love it :)

  27. I’ve really been craving a good muffin lately, too… especially the pumpkin variety. This season always makes me crave pumpkin! Thanks for this healthy and very delicious-sounding recipe–I need to reintroduce healthier foods into my diet, ASAP. :)

  28. oh goodness, these look so good! i’m just another typical foodie obsessed with anything pumpkin-oriented. good thing i have 2+ cans in my pantry!

    – katie at http://www.ohshineon.wordpress.com/

  29. That’s such a good idea to use pumpkin, flax and almond meal together in muffin form. Your muffins looks delicious as it but I bet they tasted even better

  30. Pingback: Pumpkin muffins « kristin's veggie lowcarb adventures

  31. I know I’m only just coming across this recipe you posted last year. How would you incorporate the cream cheese here? I was going to try these out with a spoon of sugar-free cheesecake filling on top.

  32. I realize this is a little late, but I stumbled upon thus recipe from FoodGawker! Due to allergy issues do you think it would work using all flax? I can’t use almond or coconut or anything involving “nut” do I thought perhaps all flax would work? Of course the texture will be different, and I assume the oils content… Any suggestions?

    These look SO good, I’ll be out of town a few days and think I’ll try these do my hubby will eat these instead of some box of Little Debbie junk :-/

  33. I sprinkled these with chopped candied pecans I’d made with spleda instead of sugar… They were just great. Thanks for the recipe!!

  34. I just baked these muffins and they are amazing. I added ~1 cup of walnuts to the batter and whipped up a low carb cream cheese frosting for a spread. I’ll be making these again. Thank you!

  35. Made these muffins this morning… So yummy and love that they are low carb!! I only used cinnamon since I didn’t have pumpkin pie spice and I left out the baking soda since I didn’t have any and they still turned out great!

  36. Muffins look great, but I need the. Utrition values for my diabetes granddaughter. Anyone have the values

  37. made these today. only had 1-1/2 c. almond flour, so I added 1c quinoa flour. Also thought it a shame to waste the rest of the canned 100% pumpkin… turned out absolutely moist and delish!!! Thanks for a low-carb, high protein, gluten-free treat!

  38. These turned out great! Thanks.

  39. We pretty much use Stevia as a sweetener these days. Could this be used instead of Splenda? How much would be used? Stevia seems to be more concentrated than Splenda.

    • Hi Danielle. You certainly can use Stevia. But, yes, it is more concentrated. You can try using about 1/4 cup instead. Maybe test a little bit of the batter just to see if it is sweet enough before baking.

  40. What is the carb content per muffin?

  41. Pingback: Pumpkinpalooza - 45 Low Carb, Sweet and Savory Pumpkin Recipes

  42. Is the carb count net carbs?

Leave a Reply

Your email address will not be published. Required fields are marked *