Low Carb Pumpkin Peanut Butter Muffins Recipe

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Low carb pumpkin peanut butter muffins

Louise Scofield


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!

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makes 24 muffins


15 Min


20 Min


2 c
canned pumpkin
5 large
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
1/2 c
granulated stevia
4 tsp
baking powder
1 tsp

Directions Step-By-Step

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.
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.
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.
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