Low Carb Low Fat Pumpkin Muffins Recipe

Craving a delicious muffin but watching your carb and fat intake? These moist and flavorful pumpkin spice muffins are the perfect guilt-free treat! Adapted from a beloved low-carb banana muffin recipe, this version swaps bananas for pumpkin puree for a unique twist. Warm pumpkin spice notes and a subtly sweet flavor make these muffins irresistible. Perfect for breakfast, a snack, or a healthy dessert. Get ready to enjoy the cozy flavors of fall!

Prep Time 15 mins
Cook Time 30 mins
Calories 50.7 kcal
Protein 3g
Rating 3.0 (1 Reviews)
Low Carb Low Fat Pumpkin Muffins 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Low Carb Low Fat Pumpkin Muffins

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How to Make Low Carb Low Fat Pumpkin Muffins

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a food processor, grind 1 cup of rolled oats into a fine flour.
  3. In a large bowl, whisk together: 1 ½ cups almond flour, ½ cup oat flour (from step 2), 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt.
  4. In a separate bowl, whisk together: 1 cup pumpkin puree, 2 large eggs, ¼ cup unsweetened applesauce, 2 tablespoons melted coconut oil, ½ cup granulated sugar substitute (e.g., Splenda), 1 teaspoon vanilla extract.
  5. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  6. Fill each muffin liner about ¾ full.
  7. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

3g

Fat

0g

Carbs

3g