Low Carb Pumpkin Peanut Butter Muffins Recipe

No Photo

Have you made this?

 Share your own photo!

Low carb pumpkin peanut butter muffins

Louise Scofield

By
@Homecookinlover

I have been experimenting with low carb baking these past few months and this recipe is a WINNER! These muffins are so moist and tender and delicious you would never know they are low carb!


Featured Pinch Tips Video

Serves:

makes 24 muffins

Prep:

15 Min

Cook:

20 Min

Ingredients

2 c
canned pumpkin
5 large
eggs
1/2 c
sunflower oil
1 1/2 c
almond flour
1 c
natural peanut butter (no sugar added)
1/2 c
bobs red mill low carb baking mix
2 Tbsp
pumpkin pie spice
2 tsp
vanilla extract
1 c
xylitol
1/2 c
granulated stevia
4 tsp
baking powder
1 tsp
salt

Directions Step-By-Step

1
Preheat oven to 350-375 (ovens vary in heat) In a large mixing bowl (I use my kitchen aid) put pumpkin,eggs,oil,peanut butter,vanilla,both sweeteners,and spices all together and mix well on medium speed.
2
In a separate bowl combine the almond flour, baking mix,salt and baking powder and stir together. Add this to the wet mixture and turn on low speed until blended in.
3
Put 24 muffin papers in pans and spray with non stick spray. Fill muffin cups about 2/3 the way full, should make 24 regular sized muffins. Bake in the preheated oven for about 20 minutes or until a sharp knife inserted into a muffin comes out clean.
4
Let the muffins cool a bit before taking them out of the pans, then let them cool on a rack and then...ENJOY! Each muffin has about 5.5 carbs.

About this Recipe

Course/Dish: Muffins
Other Tag: Healthy
Hashtags: #Low, #Carb