Pumpkin Coconut Muffins Recipe


Atkins Pumpkin Coconut Muffins
4.5g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.2g

Protein

7.5g

Fat

2.8g

Fiber

108.5cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 4 tablespoon Unsalted Butter Stick
  • 0 1/2 tsp SALT Morton Salt, Inc.
  • 1 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1 1/2 tsp Vanilla Extract
  • 0 1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
  • 0 2/3 cup Pumpkin (Without Salt, Canned)
  • 0 2/3 cup COCONUT FLOUR Whole Foods Market, Inc.
  • 0 1/4 tsp Mace (Ground)
  • 7 large EGG Just, Inc.
  • 1 1/2 tsp CINNAMON Sugar 'N Spice, Inc.

DIRECTIONS

  1. Preheat oven to 350°F.  Prepare a muffin tin with muffin liners.  Set aside.
  2. Beat the butter with the granular sugar substitute until light and fluffy, about 5 minutes.  Add the eggs one at a time while blending then the pumpkin and vanilla until fully incorporated.
  3. In a small bowl combine the coconut flour with the cinnamon, mace, baking powder and salt.  Whisk to break up any clumps then add to the pumpkin mixture.  Blend into a smooth thick mixture.
  4. Fill the muffin liners about 2/3 fill or until all 12 wells are filled.  Bake for 20-25 minutes until set in the center.  Remove from the oven and allow to cool in the pan before removing to fully cool.  May be frozen for up to one month.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.