Ingredients
- 2 cups (200 g) blanched almond flour
- 2 Tbsp (14 g) coconut flour
- 2 tsp baking powder
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- 1 cup (240 g) pumpkin purée (not pie filling)
- 3 large eggs, room temperature
- ½ cup (100 g) granulated erythritol/monk-fruit blend
- ¼ cup (60 ml) melted butter or coconut oil
- ¼ cup (60 ml) unsweetened almond milk
- 2 tsp vanilla extract
- ½ cup (85 g) sugar-free chocolate chips (optional)
- 6 oz (170 g) cream cheese (for swirl)
- 2 Tbsp powdered sweetener (for swirl)
- 1 egg yolk for swirl
- ½ tsp vanilla (for swirl)
- ¼ cup (25 g) unflavored whey or egg-white protein (optional)
- 1–2 Tbsp extra almond milk (for protein boost)
- 2 Tbsp pepitas (optional topping)
Equipment
- 12-cup muffin tin
- parchment muffin liners
- mixing bowls
- whisk
- wire cooling rack
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.
- Whisk almond flour, coconut flour, baking powder, pumpkin spice, cinnamon, and salt.
- In another bowl whisk pumpkin, eggs, sweetener, melted butter/oil, almond milk, and vanilla.
- Fold dry into wet just until combined. For chocolate chip version, fold in chips now.
- Portion batter into liners (about ¾ full). For cream-cheese swirl, whisk swirl ingredients smooth, dollop 1 tsp over each muffin, and marble with a skewer.
- Bake 18–22 minutes until tops spring back and a tester comes out clean. Cool 5 minutes in pan, then transfer to a rack.
- Sprinkle pepitas if using. Serve warm or at room temp.
Nutrition
Calories: 180kcalCarbohydrates: 6gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 160mgPotassium: 120mgFiber: 3gSugar: 1gVitamin A: 3000IUVitamin C: 2mgCalcium: 70mgIron: 1.3mg
Notes
Tips & Variations:
Texture: Batter should be thick; rest 3–4 minutes if loose (coconut flour hydrates).
Sweeteners: Use a 1:1 erythritol/monk-fruit blend; adjust to taste.
Dairy-Free: Use coconut oil and skip the cream-cheese swirl. Equipment: 12-cup muffin tin, parchment liners, wire rack.
Storage: Room temp 2 days; fridge 5 days; freeze up to 2 months.
Texture: Batter should be thick; rest 3–4 minutes if loose (coconut flour hydrates).
Sweeteners: Use a 1:1 erythritol/monk-fruit blend; adjust to taste.
Dairy-Free: Use coconut oil and skip the cream-cheese swirl. Equipment: 12-cup muffin tin, parchment liners, wire rack.
Storage: Room temp 2 days; fridge 5 days; freeze up to 2 months.
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