Pumpkin Muffins Recipe

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UPDATE: Now that we are a bit more back to normal, the B&B is back to Bed AND Breakfast – and these muffins are often on the menu. I was going to remove the paragraph below but decided to keep it as a bit of a history of what we went through. But the recipe is below – yum!

I get a lot of very positive comments on my muffins! Back in the day when I was doing “real” B&B (i.e. before Covid-19), I provided muffins on the table with morning coffee & tea, so that people had something to eat while waiting for their main course. These days, most of my clients are people self-isolating, but I still provide fresh muffins for them on the day of their check-in because I can leave them on the the table before they arrive, so no-contact delivery.

These muffins are a particular favourite of many of my guests – and they don’t even know they are Keto & Gluten Free Low Carb Pumpkin Muffins Recipe With Coconut Flour & Almond Flour.

This recipe it primarily taken from Maya Krampf with modifications. This is what I actually bake for my guests.

Ingredients

  • 1/2 cup Coconut flour (usually from BulkBarn)
  • 1/2 cup Blanched almond flour (usually from BulkBarn)
  • 2/3 cup Monkfruit – Erythritol Blend (usually from BulkBarn)
  • 1 tbsp Baking powder
  • 1 tbsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 4 large Eggs
  • 3/4 cup Pumpkin puree (I usually have some left over from Fall and my neighbour’s garden, but you can use canned)
  • 1/2 cup Butter (I have made this recipe completely without butter and it tasted just the same, but only made 10 muffins instead of 12)
  • 1 tsp Vanilla extract
  • Pumpkin seeds (for topping – optional)

Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C). Line 12 muffin cups with parchment liners.
  2. In a large bowl, stir together the coconut flour, almond flour, monkfruit-erythritol, baking powder, pumpkin pie spice, and salt. Make sure there are no clumps.
  3. Stir in the eggs, pumpkin puree, butter, and vanilla, until completely incorporated.
  4. Spoon the batter evenly into the muffin cups and smooth the tops. (They should be about 3/4 full.) If desired, sprinkle pumpkin seeds.
  5. Bake for about 25 minutes, until an inserted toothpick comes out clean.