These are the pumpkin muffins you want on a fall morning. They are warm, and have just the right amount of everything, including carbs. If you put butter on them…read: please get the butter out right now…it is everything you ever dreamed of on a fall morning. The ultimate fall pumpkin muffins are going to make your rainy, chilly, gray, day today. I promise.
You have pumpkin right? No? If you have a whole pumpkin, you can read my post on how to roast a whole pumpkin. I mean, should you grab the kids Jack-O-Lantern off the front porch? Maybe not. Do you have a real pumpkin decorating your house somewhere? Cook it. You need the muffins today.
Did I say these make a great after school snack? They do. They look like cupcakes and they taste sweet so your kids will take at least a few bites. Bribing with butter is a thing in my house too. Butter + pumpkin muffins = love of my life.
How To Make The Ultimate Fall Pumpkin Muffins
It starts, as all good things in the Fall do, with pumpkin puree. It is easy to make your own, but canned will do just fine. I used canned here so that it all comes out exactly right for anyone making this at home. Hopefully you are prepping your ingredients right now.
Protein powder is the star here, as usual. I use Quest Salted Caramel Protein Powder for this recipe. I have almost all of the flavors on hand so that I can use them as needed. You will whisk together the dry ingredients: protein powder, tapioca flour (just a little), vital wheat gluten, almond flour, salt, baking powder, and pumpkin pie spice.
Whisk together the wet ingredients: pumpkin puree, eggs, and SunCoco Oil. Stir the dry ingredients into the wet ingredients and a muffin batter emerges. It comes together quickly. I found these pretty gingham muffin wrappers at Hobby Lobby.
The Ultimate Fall Pumpkin Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 muffins 1x
Description
The ultimate fall pumpkin muffins are low carb and easy to make.
Ingredients
3 scoops Quest Salted Caramel Protein Powder
2 Tbsp tapioca flour
2 Tbsp vital wheat gluten
1/2 cup Almond flour
1 Tbsp Pumpkin Pie Spice
1/4 tsp salt
1 cup pumpkin puree
3 eggs
1/2 cup Sun Coco Oil (La Tourangelle Sun Coco Oil) (Sunflower and Coconut Oil Mixed)
Instructions
Preheat oven to 350°
Whisk together first six ingredients (dry ingredients)
Whisk together pumpkin, eggs, and oil (wet ingredients)
Stir the dry ingredients into the wet ingredients until full incorporated
Fill medium size muffin wells 3/4 full
Bake for approximately 15 minutes
Notes
*start checking muffins at 12 minutes, the tops should start browning around 15 minutes. I try not to let them get brown.
- Category: Low Carb Baking
- Method: Bake
- Cuisine: North American
Keywords: pumpkin muffins, fall pumpkin muffins, breakfast, pumpkin pie spice, sun coco oil, fall pumpkin, pumpkin breakfast, fall breakfast, low carb muffins, keto muffins, low carb breakfast ideas, keto breakfast ideas
What are you making for breakfast this fall? Connect with me in the comments!
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