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Pumpkin Muffins

Low Sugar Pumpkin Muffins (Gluten Free)

These low sugar pumpkin muffins keep sugar content to only 6 grams per muffin! Additionally, they boast of 7 grams of protein, healthy fat, and 3 grams of fiber per muffin to support blood sugar balance, which is critical for a healthy metabolism.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1½ cups Oat Flour bought or made by finely grinding oats
  • 1 cup Almond Flour
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 tsp Pumpkin Pie Spice
  • ¼ tsp Sea Salt
  • 2 eggs
  • ⅓ cup Unsweetened Almond Milk or milk of choice
  • 1 tsp Apple Cider Vinegar
  • 1 cup Pureed Pumpkin
  • ⅓ cup Maple Syrup
  • ¼ cup Coconut Oil melted
  • ½ cup Walnuts roughly chopped

Method
 

  1. Preheat the oven to 350ºF (177ºC) and line a muffin tray with liners or use a silicone muffin tray.
  2. In a medium-sized bowl, add the oat flour, almond flour, baking soda, baking powder, pumpkin pie spice and sea salt. Whisk to combine.
  3. In a large bowl, add the eggs, almond milk, apple cider vinegar, pureed pumpkin, maple syrup, and coconut oil. Whisk until combined.
  4. Add the dry ingredients to the wet and stir to combine. Fold in the chopped walnuts. Fill each muffin liner about 3/4 full and place in the oven to bake for 30 minutes.
  5. Remove from oven and let cool before serving or storing. Enjoy!
Notes & Tips
  1. Store in an airtight container in the fridge for up to five days. Place in an airtight freezer bag for up to two months.
  2. One serving is equal to one muffin.
  3. If you need/want nut-free, you can use pumpkin seeds, dried fruit, or chocolate chips instead of walnuts.
  4. For additional protein and calories, top with Greek Yogurt and a sprinkle of cinnamon.

Notes

Nutrition Facts:
  • 230 calories
  • 7 grams protein
  • 15 grams fat
  • 3 grams fiber
  • 3237 IU beta carotene