Low Carb Pumpkin Muffins

Just in case you missed our last Fitness Newsletter, Here is the amazing Pumpkin recipe that was in it!

Here’s a muffin that isn’t sugary, starchy and devoid of nutrients – like the muffins at your favorite coffee shop and they taste AMAZING!!!  We gave them out at the gym the day after Halloween and got RAVE reviews!

These muffins are rich in beta-carotene and contain half an egg’s worth of high quality protein. The delicately sweet flavor will satisfy and have you coming back for more.
Servings: 12

(I’m even going to make some of these and give them out at the gym this week!)

Here’s what you need…

  • 1/2 cup coconut flour (I found it at a natural foods store: I got mine at Nutter’s)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canned pureed pumpkin (you can also cook up a real pumpkin and puree the flesh)
  • 6 eggs, beaten
  • 3 Tablespoon coconut oil, melted (also at natural foods store)
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 12 pecans for topping
  1. Preheat oven to 400 degrees F. Oil muffin pans.
  2. In a medium bowl, combine the coconut flour, spices, baking soda and salt.
  3. In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each addition. Add melted coconut, honey and vanilla and mix until well combined.
  4. Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared.
  5. Spoon into prepared muffin pan, filling each muffin 2/3 full. Bake for 18-20 minutes or until golden.
  6. Place on wire rack to cool.

Nutritional Analysis: One serving equals: 127 calories, 7g fat, 230mg sodium, 11.7g carbohydrate, 3g fiber, and 5g protein.