Low-carb pumpkin muffins

Low-carb pumpkin muffins with Hokkaido squash, almond flour, eggs, honey and cinnamon: moist, uncomplicated and an autumnal idea for when you're a bit peckish.

At a glance

• Serves 6
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 160 kcal per serving
• Protein: 7 g
• Fat: 10 g
• Carbs: 9 g

Ingredients

• 150 g Hokkaido squash
• 100 g almond flour
• 2 organic eggs
• 2 tbsp honey
• 1 tsp cinnamon
• 1 tsp baking powder

Method

You’ll need: oven · muffin tin · stick blender · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and get the muffin cases ready. Wash the Hokkaido squash, remove the stalk and cut it into rough pieces.
2. Steam the squash with a little water until soft and blend it into a smooth purée. Let the purée cool briefly so the eggs don't set.
3. Crack the eggs into a bowl and whisk until frothy. Stir in the squash purée, honey and cinnamon.
4. Add the almond flour and baking powder and mix everything into an even batter. Divide the batter between the muffin cases.
5. Bake the low-carb pumpkin muffins at 180 °C for 20–25 min until risen and golden. Then let them cool briefly.
6. Serve the muffins lukewarm or completely cooled. A dollop of natural yoghurt or a little almond butter goes well with them.

Good to know

These muffins are simple, moist and pleasantly spiced. The squash makes them soft without the batter getting heavy. Just right when you want something sweet that isn't heavy.

Swaps

Honey → date paste (a little more fibre) | almond flour → ground hazelnuts (also contain unsaturated fatty acids) | cinnamon → unsweetened pumpkin spice mix (similarly spicy, a little more versatile) | natural yoghurt for serving → Greek yoghurt (more protein, creamier texture)

Allergens

Contains eggs and almonds; usually well suited to children if the sweetness stays moderate, and unremarkable during pregnancy as long as the eggs are fully baked through.

Dairy-free recipes