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When the weather got cooler and it began to feel like autumn, I started craving some pumpkin. I chose to make the cake in a jelly roll pan because I’d like to make a pumpkin roll for Thanksgiving and wanted to see if this cake would work for that. I frosted the cake with a stevia sweetened cream cheese frosting, but the cake is moist and delicious as is. Cooled cake can be topped with whipped cream, frosted with cream cheese, or eaten as snack cake squares. Low Carb Yum is a participant in the following affiliate programs: Amazon Services LLC Associates Program, LC Foods Affiliate Program, and the Thrive Market Affiliate Program.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. In the recipe directions I’ve recommended to mix the dry ingredients, so almond flour, pumpkin pie spice and erythritol first before adding the pumpkin and eggs. I’ve noticed no difference in the end result if I just put all the ingredients in a bowl and mix them at the same time, or if I first mix well the dry ingredients and then add the pumpkin and eggs. I prefer to bake 12 medium size muffins, but feel free to bake muffins of your preferred size. With all that roasted pumpkin in my freezer, I wanted to create something pumpkiny with almond flour. I don’t remember how many batches of pumpkin spice muffins I baked, but I have eaten loads of muffins during the last few weeks and put loads of muffins to the freezer. When adjusting the amount of pumpkin, I noticed that the more pumpkin I use, the harder the surface becomes. What amazes me most is that once again the batter doesn’t need vigorous beating or any leavening agent and yet the muffins rise and become soft and moist. For even spicier touch, you can add 2 pinches (2 ml) ground organic allspice in addition to the pumpkin pie spice. You can serve these muffins on their own, or topped with whipped cream sweetened with vanilla stevia. We don’t do much with pumpkin here in the UK so I have no idea how to prepare it ready to go into baking.
Hi Debbie, since these muffins are quite in a moist side, I think using 4 large eggs should be okay.
Just curious if you’ve tried these with adding dark chocolate chips, nuts or any other stir-in variations and how it worked. Hi Mike, I recommend erythritol for this recipe as it affects to the consistency and texture quite much and I’ve developed and fine-tuned this recipe with erythritol.
Great to hear ?? I wasn’t familiar with the fact that pumpkin helps you sleep… thanks for the hint! Also really appreciate you breaking down the nutritional information for all the batch sizes. Just made these for the first time, and frosted the tops with the “Quick Low-Carb Cream Cheese Frosting,” and, uh, this is the single best low-carb treat I have ever eaten!
September 13, 2015 by Brenda 17 Comments Sugar Free Chocolate Pumpkin Spice Protein Smoothie is a low carb, dairy free and delicious way to enjoy all the flavors of fall!
Many of her recipes are not ones that I can enjoy on a low carb sugar free diet, but the process behind those recipes is the key. I had no idea what I would make for this recipe as I was drooling over all the pretty products, trying to hold back to urge to put everything in my cart.

And that’s exactly what I had my daughter do for me while I was preparing other things and getting ready to take photos. Oh darn – I was at Walmart this morning for some school supplies…and totally forget to check out her collection!
I think it would, but the pan would have to be lined with parchment or something nonstick so that the cake would be easier to take out of the pan and roll.
If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. I have gone to great pains (well, honestly it was all fun…) to develop this recipe and find the best ingredients and the best ratios so that you can just grab the stuff, mix everything together and bake some amazingly delicious muffins!
Often, when baking these muffins, I just put all the ingredients in a large bowl and then beat them with an electric mixer until well mixed and smooth. However, if you want to be absolutely sure that the batter is smooth and there are no lumps of any kind, it is as well to first mix properly the dry ingredients or sift the almond flour. Please take into account that the baking time might vary depending on the size — for mini muffins the time is naturally shorter, and for large muffins longer. For a really indulgent treat, frost the muffins with Quick Low-Carb Cream Cheese Frosting. Store in an airtight container.
The idea of pumpkin spice muffins had been in my mind for a while, so now it was a good time to develop the idea further.
I used different amounts of ingredients and adjusted and fine-tuned the quantities before I was satisfied. The one I’ve found from Frontier Natural Products is my all-time favorite, a handy ready mixture of delicious spices. For an exceptionally great treat, you can whip up a batch of Quick Low-Carb Cream Cheese Frosting and frost the cooled muffins with that. Sweetener and cinnamon in the middle should work, but I guess the result might be quite sweet.
So when Walmart asked me to showcase some of Ree’s products and include a recipe I was excited to get started! I knew of her blog before the show of course but I loved her even more when I found out she was a fellow home-school momma like me. I love the colors here and since it’s fall I thought these red  plates were so appealing. I later found out that the canned pumpkin shortage was due to bad growing conditions in the state of Illinois where the Libby brand of pumpkins are grown. I only sprayed the pan with oil and the cake did stick a little, but not a problem with the small squares that I cut it into. The recipe for the cream cheese frosting I used is right below the cake recipe in this post. These were tasty served with butter, cream cheese or coconut butter.I do recommend refrigerating them overnight before slicing in half, and serving. Sometimes, if there are big lumps of almond flour among the dry ingredients, I tend to break them first with my fingers before adding the pumpkin and eggs.
I wanted to be completely happy with my recipe before I was even thinking of publishing it. Frontier Natural Products has also pumpkin pie spice in a jar, but somehow I found it not that tasty than the pumpkin pie spice they sell in a 16 oz (454 g) bag.
I bet the pecans were the icing on the cake, so to say ?? You’re absolutely right, tasting test was the most fun and rewarding part of the work.

I went immediately to my local Walmart to see her awesome collection of kitchen products and I was not disappointed. I actually met her at the BlogHerFood conference last year in Miami, I was like a giddy little girl!
I figured I better stock up so I ordered a case of 12 organic cans of pumpkin online which was cheaper than going to one of the local nature food stores. I’ve been planning to develop a recipe for pumpkin bread, but it seems that now I don’t have to, I just use this one ?? Thank you for sharing your pumpkin bread experiment! But the common ground is she is a momma like me with a busy family and they need to eat, all the time it seems, especially when a family has teens in it.
They are hoping to have plenty of canned pumpkin back on the shelves for the holidays since the weather was better this year. Since I didn’t use any gums in the recipe, the refrigerating over night really helps. I baked it for almost an hour, and probably could have gone a little longer, but then I like it just a tad underdone to ensure it being extra moist.
Coconut flour would need completely different amounts of other ingredients, so that’s out of question. We did eat some before refrigerating and they were good, but a little more delicate, and  a less intense flavor.
I have been doing low carb for 5 months and was so sad I was going to miss fall pumpkin baked goods. Next time I think I’ll try using a full double recipe so that it will be a little higher in the pan. I like loaves better than muffins because it’s easier to slather with cream cheese, toast, or even make pumpkin bread french toast!
I used a carton of coconut milk found in the refrigerated section of Walmart and the consistency was not thick.
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I was going to post this recipe earlier, but I just was not ready for it to be October yet. Sign up for updates and get access to my new ebook, "215 Meal Ideas for Busy Moms!" E-Mail Address If you get an "invalid" message, please try opening a new browser window. Add baking soda- apple cider vinegar mixture to egg mixture and stir together.Add egg mixture to coconut flour mixture. Stir thoroughly until batter in smoothSpoon Batter into pan forms and spread around with the back of a spoon or a spatula. Recipes Printable Menus and Meal Plans Printable Shopping Lists for THM Trim and Healthy Meal Ideas Homeschool Resources Homeschool Curriculum Routines and Schedules What I’m Learning Tips for Managing Your Day Organization Daily Planners Every Mom’s Guide to Getting Organized Series! Purchasing through these links might help me to buy a cup of fancy coffee (but not a fancy car) at no additional cost to you, so thanks! I think they were even better and moister!Reply Stacey says19 October, 2015 at 9:13 amNacy, thank you, and I will have to try leaving out the milk. While browsing the internet I came upon psyllium husk and found that breads, pizza dough, rolls, pasta all do well with a touch of psyllium.

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