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low carb pumpkin peanut butter muffins

★★★★★ 1
a recipe by
Louise Scofield
Scandia, MN

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!

★★★★★ 1
serves makes 24 muffins
prep time 15 Min
cook time 20 Min

Ingredients For low carb pumpkin peanut butter muffins

  • 2 c
    canned pumpkin
  • 5 lg
  • 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

How To Make low carb pumpkin peanut butter muffins

  • 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.

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