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.
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
Instructions
- Preheat the oven to 350ºF (177ºC) and line a muffin tray with liners or use a silicone muffin tray.
- In a medium-sized bowl, add the oat flour, almond flour, baking soda, baking powder, pumpkin pie spice and sea salt. Whisk to combine.
- In a large bowl, add the eggs, almond milk, apple cider vinegar, pureed pumpkin, maple syrup, and coconut oil. Whisk until combined.
- 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.
- Remove from oven and let cool before serving or storing. Enjoy!
Notes & Tips
- Store in an airtight container in the fridge for up to five days. Place in an airtight freezer bag for up to two months.
- One serving is equal to one muffin.
- If you need/want nut-free, you can use pumpkin seeds, dried fruit, or chocolate chips instead of walnuts.
- 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