Add warmth and a little spice to your mornings with these Healthy Pumpkin Muffins. Crafted with almond flour and Konsyl Daily Psyllium Fiber, these muffins offer a delicious, low-carb way to enjoy the classic flavors of pumpkin spice. Perfect for a cozy morning breakfast or a seasonal snack, they’re sure to satisfy your cravings without compromising your dietary goals.
Healthy Pumpkin Muffin Recipe
Here’s what you need to make these easy, healthy pumpkin muffins:
- 1 1/2 cups almond flour
- 1/4 cup Konsyl Daily Psyllium Fiber
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup low-carb sweetener (erythritol or monk fruit)
- 3 large eggs
- 1 tbsp pumpkin spice blend
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil
- A pinch of salt
1. Preheat and Prep
Preheat your oven to 350°F and line a muffin tin with paper liners or grease them lightly with oil.
2. Mix Wet Ingredients
In a bowl, mix pumpkin puree, low-carb sweetener, eggs, vanilla extract, and melted coconut oil until well combined.
3. Combine Dry Ingredients
In another bowl, mix almond flour, Konsyl Daily Psyllium Fiber, pumpkin spice blend, baking powder, and a pinch of salt.
4. Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Assemble and Bake
Scoop the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve
Let your high-fiber pumpkin muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Chocolate Chip Pumpkin Muffins: Add sugar-free chocolate chips to the batter for a decadent twist.
- Nutty Pumpkin Muffins: Mix in chopped pecans or walnuts for added texture and flavor.
Healthy Pumpkin Muffins for Cozy Mornings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup Konsyl Daily Psyllium Fiber
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup low-carb sweetener (erythritol or monk fruit)
- 3 large eggs
- 1 tbsp pumpkin spice blend
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil
- A pinch of salt
Instructions
Preheat and Prep
- Preheat your oven to 350°F and line a muffin tin with paper liners or grease them lightly with oil.
Mix Wet Ingredients
- In a bowl, mix pumpkin puree, low-carb sweetener, eggs, vanilla extract, and melted coconut oil until well combined.
Combine Dry Ingredients
- In another bowl, mix almond flour, Konsyl Daily Psyllium Fiber, pumpkin spice blend, baking powder, and a pinch of salt.
Combine Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Assemble and Bake
- Scoop the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let your high-fiber pumpkin muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Conclusion
These Healthy Pumpkin Muffins are the perfect way to start your day. Enjoy the warm, spiced flavors that make these muffins a delightful treat. Explore more recipes and health tips in our Recipes section.
Konsyl Has the Psyllium Fiber for Your Healthy Pumpkin Muffins Recipe
Easy, Healthy Pumpkin Muffins
Below, we’ve answered some common questions about making healthy pumpkin muffins with Konsyl’s psyllium fiber. Please contact us for more information.
What makes this recipe for healthy pumpkin muffins a smart choice?
These Healthy Pumpkin Muffins are made with almond flour and Konsyl psyllium husk, offering a high-fiber, low-carb alternative that’s perfect for those looking to maintain a low-carb diet. They’re sweetened with a low-carb sweetener, making them an excellent option for those on a ketogenic diet or anyone seeking a lower-sugar option.
Can I use fresh pumpkin instead of canned pumpkin puree for the muffins?
Yes, you can use fresh pumpkin for these muffins. Simply roast or boil the pumpkin until soft, then puree it in a blender until smooth. Measure the same amount as you would canned puree. Fresh pumpkin may offer a slightly different texture and taste, adding a fresh, homemade touch to your muffins.
Are these pumpkin muffins freezer-friendly?
Absolutely! These pumpkin muffins freeze well. Allow them to cool completely after baking, then place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature or gently warm them in the microwave for a quick, cozy treat.
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