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No gluten, no sugar, low carb and super delicious!

Forest’s only ‘complaint’ was that he only wanted one! And that, I reminded him, was the goal; to have a great muffin that didn’t set off cravings!! And, yes he did like them!


  • 1 c. almond flour
  • 1 c. coconut flour
  • 1 – 1 ¼ c. Swerve or your preferred dry sweetener (I like it less sweet)
  • 2 TBL cinnamon
  • 2 TBL baking powder
  • ½ tsp. Pink Himalayan salt
  • 8 eggs
  • 1 c. canned pumpkin  (not pie filling)
  • 1 c. butter, melted
  • 2 tsp. flavoring (can be vanilla, but maple is also great!)
  1. Preheat oven to 350 degrees.
  2. Mix the dry ingredients.
  3. Mix the eggs, pumpkin, butter and flavoring together and the stir into the flour mixture.
  4. Line 20 muffin tins with muffin wrappers. Using a large ice cream scoop, fill each muffin tin to the top.
  5. Bake 25-30 minutes or until done when a toothpick comes out clean when inserted into the middle.


Streusel Topping:

Topping is optional but adds a nice crunch! I just dump, taste and top the muffins!

  • ½ c. pecans (or other nut), finely ground but not into a butter
  • 1-3 TBL sweetener (based on desired sweetener)
  • 1-2 tsp. cinnamon (based on taste)
  • ½ c. butter melted in a separate bowl
  1. Mix ground pecans, sweetener, and cinnamon in a bowl
  2. Dip top of muffin in melted butter.Then dip into the nut mixture.


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