LOW-CARBOHYDRATE SPICED PUMPKIN MUFFIN
A Low-Carbohydrate Spiced Pumpkin Muffin brings the cosy essence of autumn to your kitchen in a nutritious and single-serving bake. The moist pumpkin purée creates a soft and tender crumb, while almond flour keeps the muffin light and naturally gluten-free. A blend of pumpkin spices like cinnamon, nutmeg and ginger, which adds a familiar and fragrant touch. The erythritol offers a gentle sweetness without the sugar rush and a pinch of salt enhances the flavours. An egg binds the ingredients together, providing lift and structure. This pumpkin muffin is made in just one cup and is ready for the oven in moments. This muffin is perfect for busy mornings, after-school snacks or a quick dessert. Enjoy a Low-Carbohydrate Spiced Pumpkin Muffin warm or pair it with a cup of coffee for a healthy treat that feels like comfort food any time of year.
RECIPE CATEGORY
Breakfast, Desserts
SERVING SIZE
1
CUISINE
American, British
PREPARATION/TECHNIQUES
Bake, Prepared in Advance
OCCASION/HOLIDAY
Fall, Thanksgiving, Picnic, Family Reunion, Party, Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low/No Sugar, Wheat/Gluten-Free, Healthy, Kid Friendly, Low Fat, Quick & Easy, Vegetarian
DISH TYPE
Cupcake
INGREDIENTS
There are the following ingredients for Low-Carbohydrate Spiced Pumpkin Muffin:
- 12 grams | 0.42 ounces | 2 tablespoons almond flour
- 30 grams | 1.06 ounces | 2 tablespoons pumpkin purée
- 12 grams | 0.42 ounces | 1 tablespoon erythritol
- 1 gram | 0.04 ounces | ½ teaspoon pumpkin spice
- 50 grams | 1.76 ounces | 1 large egg
- 1 gram | 0.04 ounces | ¼ teaspoon baking powder
- 1.5 grams | 0.05 ounces | ¼ teaspoon fine sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 153 kilocalories
- Fat: 10.9 grams
- Saturated Fat: 1.9 grams
- Carbohydrate: 6.0 grams
- Sugar: 2.3 grams
- Fibre: 2.3 grams
- Sodium: 780 milligrams
- Protein: 9.4 grams
- Calcium: 70 milligrams
- Potassium: 276 milligrams
- Iron: 1.8 milligrams
PREPARATION
These steps are followed for the preparation of Low-Carbohydrate Spiced Pumpkin Muffin:
- Prepare Ingredients: Measure all ingredients and preheat the oven to 180° Celsius for best results.
- Mix Wet Ingredients: Whisk 2 tablespoons pumpkin purée and 1 egg together in a medium bowl until smooth.
- Add Dry Ingredients: Sprinkle in 2 tablespoons almond flour, 1 tablespoon erythritol, ½ teaspoon pumpkin spice, ¼ teaspoon baking powder and a pinch of salt. Mix until just combined.
- Combine Thoroughly: Stir the mixture until no dry pockets remain, scraping down the sides of the bowl as needed.
- Fill Muffin Tin: Spoon batter evenly into a silicone or non-stick muffin mould for easy removal.
- Bake: Place the muffin in the centre of the oven and bake for 15 to 18 minutes or until golden and set.
- Cool And Serve: Let the muffin cool in the mould for 5 minutes before transferring to a rack to finish cooling.
PREPARATION TIME
5 minutes
COOKING TIME
18 minutes
TIPS
Here are some helpful tips for Low-Carbohydrate Spiced Pumpkin Muffin:
- Consistent Texture: Press excess liquid out of pumpkin purée with kitchen paper for a firmer muffin crumb.
- Quick Cleanup: Mix everything in one bowl to keep preparation efficient and minimise mess.
- Even Baking: Use a silicone muffin mould for easy release and uniform baking.
- Moist Muffin: Add an extra teaspoon of almond flour if your batter appears too wet for a more structured muffin.
- Easy Portioning: Use a small ice cream scoop to transfer batter for evenly sized muffins.
VARIATIONS
- Protein Boost: Stir through 1 teaspoon unflavoured or vanilla protein powder and add ½ tablespoon almond milk for a higher protein option.
- Nut-Free: Replace almond flour with sunflower seed flour to make the recipe suitable for nut allergies.
- Chocolate Chip: Fold in 1 teaspoon sugar-free chocolate chips before baking for a chocolatey variation.
- Sweetness Change: Swap erythritol for coconut sugar or monk fruit sweetener to alter the muffin’s flavour profile.
- Spice Mix: Use a chai spice blend or add a pinch of ground ginger for a seasonal twist.
PREPPING AND STORAGE
- Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 2 days.
- Refrigerate: Keep muffins in the refrigerator in a sealed container for up to 5 days for optimal freshness.
- Freeze: Freeze individually wrapped muffins for up to 2 months. Thaw overnight in the fridge before enjoying.
- Reheat: Warm muffins in a microwave for 10 to 15 seconds to refresh their soft texture.
- Batch Preparation: Double or triple the recipe to make a batch for the week, perfect for meal preparation.