Curry Inspired Pumpkin Muffins-Low Carb

I love curry. I love Indian foods. And I love pumpkin spice. Why not marry these loves? That is what I did when I came up with this recipe. 
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  • Teaspoon Baking Powder
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Ground Ginger
  • 1 1/2 Teaspoon Curry Powder
  • ¾ Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Erythritol
  • 1/4 Cup Stevia
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Coconut Oil
  • 6 Large Eggs
  • 1/2 Cup Almond Flour


  • Preheat oven to 350
  • Prepare muffin pans with liners
  • With a mixer, blend sweeteners, pumpkin puree, coconut oil, vanilla extract, and eggs until smooth.
  • In another bowl, mix almond flour, baking powder, cinnamon, ginger, curry powder, and salt.
  • Mix, stirring dry into wet ingredients.
  • Pour batter into muffin cups. I use a cookie scoop, although the batter is runny.
  • Optional: add toppings.
  • Bake about 30 minutes. Check about 20 minutes, because oven temperatures vary.


Best when left to sit until cooled (if you can wait).
Store in a container in the refrigerator.
You can use 24 small/mini muffin cups, 24 regular sized cups, or 12 regular sized cups
I made this recipe with 24 regular sized cups. They were shallower, but oh so good.
This recipe will not make fluffy muffins. If you change the flours, maybe it will. They are denser, but flavorful as well as filling. 
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