Low Carb Pumpkin Spice Muffins

Pumpkin Orange Spice Muffins

Servings: 12 muffins
Serving size: 1 muffin



  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line and/or oil a 12-cavity muffin tin.
  3. In a large mixing bowl, whisk together the almond flour, walnut meal, oat fiber, granular sweetener, spices, baking powder and salt until well-combined.
  4. In a separate mixing bowl, use an electric or hand mixer to beat the eggs and egg white until frothy, followed by the Greek yogurt, pumpkin, orange zest, and extracts, and continue to blend until smooth.
  5. Use a spatula to blend together the wet ingredients with the dry ingredients until a smooth batter is formed.
  6. Use a tablespoon to evenly scoop the batter into the lined muffin tin (approximately 2 heaping tablespoons of batter per cavity).
  7. Optional: Top with chopped walnuts or walnut halves, gently pressing them into the batter.
  8. Bake for 25 to 30 minutes or until tops are firm to touch. (Note: muffins will continue to cook after removing from the oven so avoid over baking!)
  9. To keep muffins moist after removing them from the oven, lightly cover the muffins with a sheet of aluminum foil or wax paper.

Pumpkin Orange Spice Muffins - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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