Orange-Pumpkin Muffins

Monday, November 5, 2012

Pumpkin Muffins simply scream fall too me. When my children were, well, when they were children, lol, we had a Sunday morning tradition -- we had muffins for breakfast - EVERY Sunday. With coffee, tea, cocoa, milk or whatever. I always enjoyed the Sunday morning ritual of baking those muffins as everyone scrambled to get ready for church (1 shower + 6 people = scrambling). When someone requested Pumpkin Muffins I knew Fall had truly arrived.

As I embarked on a low-carb lifestyle I knew some foods were pretty much going to be scratched -- some forever and some just until I figured out a way to make them low-carb -- Pumpkin Muffins are in the second category. When developing this recipe I took a few things into consideration -- I love orange and molasses flavors with pumpkin - those had to be added in. I think this recipe captures those as well as the wonderful flavor of pumpkin perfectly -- try these as part of your breakfast or as a nice coffee (or tea) treat late morning or afternoon.

Pumpkin Muffins

1-1/2 cups almond flour
1/4 tsp sea salt
1/2 tsp baking soda
2 tsp pumpkin pie spice
1 Tbsp grated orange zest (the zest of 1 orange)
2 Tbsp butter
1/2 cup Swerve or Truvia
1/2 Tbsp blackstrap molasses
3 large eggs
1 cup fresh OR canned pumpkin puree
1/4 cup finely chopped walnuts

In a mixing bowl combine almond flour, baking soda, salt, orange zest and pumpkin pie spice. Cream softened butter, sweetener and molasses. Add eggs, one at a time, then mix in pumpkin  until smooth. Stir wet ingredients into dry,  careful to not over-mix. Grease or paper liner muffin tin. Divide batter into the muffin tin. Sprinkle walnuts over top of muffins - about 1 tsp per muffin. Bake at 325°F for 30-40 minutes. Makes 8 muffins @ 1 muffin per serving.

8 servings = 187 calories and 4.6 net carbs per serving.

Disclaimer: I use to calculate carb counts based on the product brands used.


  1. Barbara said...:

    yummy sounds very good, right in time for thanksgiving too

  1. Great recipe for pumpkin muffins! Thanks for stopping by and leaving a sweet note on my blog!

  1. jennifer768 said...:

    They look and sound yummy!Hugs,Jen

  1. What a lovely recipe. Gonna pin it!
    I always have the problem that gluten free (using other flours) makes baked goods taste like nothing. Like it takes all the sweet/flavor out.
    Let me know if you have any suggestions!

  1. Lorraine said...:

    I'm with you, Gail. Love muffins and often bake up a batch and store in the freezer for a ready breakfast or snack. 12 seconds in the microwave and the are perfect.

    I like the tradition you had with your children :)

  1. kitty said...:

    Hi Gail, I love freezing extras, too! These sound wonderful and I appreciate the carb count. It's good to know about using almond flour. I haven't tried it yet.

  1. ImSoVintage said...:

    I am pinning this because I can't wait to try it:)

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