Pumpkin Raspberry Muffins
These healthy raspberry pumpkin muffins taste so sinful that nobody will believe that they are actually low-carb, low-fat, and sugar-free when you tell them.
Prep Time 15 minutes
Cook Time 25 minutes
Cool Time 20 minutes
Total Time 1 hour
Servings 12 muffins
- 1 cup pumpkin puree (from a can)
- 1/2 cup coconut flour
- 3/4 cup blanched almond flour
- 1/2 cup Stevia
- 3 tbsp. tapioca or arrowroot starch
- 1 tbsp. baking powder
- 1 tbsp. cinnamon
- Pinch nutmeg
- 1/4 tsp. salt
- 4 egg whites (1/2 cup)
- 4 egg yolks
- 1/2 cup coconut oil (melted)
- 1 1/2 tsp. vanilla extract
- 1 1/2 cup frozen raspberries
- 10 drops liquid stevia
Preheat your oven to 350F (177 C) and line 12 muffin cups with muffin papers.
In a large bowl, stir together the coconut flour, almond flour, stevia, tapioca starch, baking powder, cinnamon, nutmeg, and sea salt until it is all mixed well.
Stir in the egg yolks (keep the egg whites separate for the next step), pumpkin puree, coconut oil, stevia drops, and vanilla, until completely incorporated.
In a separate bowl, beat the egg whites until stiff white peaks form.
Fold the egg whites and frozen raspberries into the muffin batter.
Tip: Take care to not mix the batter too much at this stage as the muffins will become more dense if you mix the batter a lot. Just gently fold the egg whites and raspberries into the batter with a spoon or spatula.
Spoon the muffin batter into the muffin papers and then smooth out the tops. The muffin batter should just be at the top of the muffin papers. These muffins don’t rise very high so keep the muffin papers fuller to compensate.
Bake the muffins for 25 minutes. The muffins will be a light golden on top and a toothpick should come out clean when inserted. Allow to cool in the muffin tray for 5 minutes before placing the muffins on a cooling rack to cool completely.
This recipe makes 10-12 muffins.
You can use fresh raspberries, but frozen ones keep their shape better when you mix the batter and during baking, so you get larger pieces of raspberry in the finished muffins.
Because they are gluten-free, these muffins don’t rise as much as normal muffins and have a flat top.
If you want a “classic” muffin shape, make a small dome with 1 tablespoon of batter on the top of each muffin after you have spooned the batter into the muffin papers. This small dome of batter will rise and make the muffin look less flat once it is baked.
Substitutions: If you don’t like raspberries, you can use pretty much any other kind of berry instead.
To make the recipe vegan, swap out the eggs for a mixture of 4 tablespoons water and 4 tablespoons flax seed powder. Mix them together in a small bowl and set aside for 5 minutes to thicken.
Storage: The muffins can stay fresh for up to a week if stored in an airtight container in the refrigerator.
Serving: 1muffin | Calories: 217kcal | Carbohydrates: 14.2g | Protein: 4.9g | Fat: 14.1g | Saturated Fat: 9.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.3g | Trans Fat: 0g | Cholesterol: 62mg | Sodium: 125.4mg | Potassium: 70.1mg | Fiber: 4.6g | Sugar: 2.5g | Net carbs: 9.6g