Go Back
–+ servings
5 from 1 vote

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. 
Prep Time10 minutes
Cook Time30 minutes
Cool Time20 minutes
Total Time1 hour
Servings: 12
Calories: 143kcal

Ingredients

  • Tsp Baking Powder
  • 1 Tsp Cinnamon
  • 1 Tsp Ground Ginger
  • 1 1/2 Tsp Curry Powder
  • ¾ Tsp Salt
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Erythritol
  • 1/4 Cup Stevia
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Coconut Oil
  • 6 Eggs
  • 1/2 Cup Almond Flour

Instructions

  • 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.
  • Bake about 30 minutes. Check about 20 minutes, because oven temperatures vary.

Notes

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. 
Optional Add toppings 

Nutrition

Calories: 143kcal | Carbohydrates: 12g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 178mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3299IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg